Tilapia Spinach and Zucchini Salad

Rinse and pat dry the fish; toss it in a bowl with the juice of half a lemon and a bit of olive oil. Season with salt, pepper, and red pepper flakes. Set aside.

Drain and rinse the can of beans and place in a large bowl. Add the bag of spinach and lettuce to the beans and squeeze the juice of half a lemon over the mixture along with a drizzle of olive oil and toss.

Slice the zucchini into half moons.

Heat a heavy-bottom skillet with a bit of olive oil on medium-high heat. Add the marinated fish and cook for 5 minutes, then flip and cook for 3 minutes more. You want the fish to get nice and brown on each side, but watch it because it cooks quickly!

Transfer the cooked fish to the top of the bean and lettuce in the bowl. This will allow some of the spinach to wilt a bit. Flake the fish a bit with a fork and toss.

Lower the heat on the pan to medium-low and add the wine, scraping up any brown bits. Add the zucchini to the pan and turn heat up to medium-high. Saute for 3 to 4 minutes or until the zucchini slices have caramelized a bit. Stir in the garlic powder and some salt and pepper and cook another 5 minutes until the zucchini is cooked through, covering the pan if necessary. There should be a little liquid in the pan.

Add the zucchini to the fish and salad. Toss together and season with salt and pepper as necessary. Add more red pepper flakes if you like it spicier!