Tilapia with Lemony Arugula Pesto


Makes 24 8-oz. portions.
Tilapia with Lemony Arugula Pesto on a white plate


  • 2 Tbsp. GFS Pan Coating Spray
  • 6 lb. Boneless, Skinless Tilapia Fillets
  • 12 oz. Recipe: Lemony Arugula Pesto
  • ¼ c. GFS Canola Oil
  • 3 lb. Green Beans, blanched in salted water
  • 1½ lb. Markon Ready-Set-Serve Matchstick Carrots
  • 1½ lb. Red Peppers, trimmed and sliced
  • 4½ lb. Recipe: Brown Rice Pilaf

Recipe Preparation

To prepare à la carte:
1. Spray a metal baking pan with cooking spray. Place the tilapia on the pan. Season to taste with salt and pepper. Spread 1 Tbsp. of lemony arugula pesto on top of the tilapia. Place in a 350°F convection oven. Bake up to 10 minutes or until just cooked though.

2. Place ½ tsp. of canola oil in a heated, nonstick sauté pan. Add 2 oz. of blanched green beans and 1 oz. each of carrots and red peppers. Season to taste with salt and pepper. Sauté over medium heat up to 2 minutes until just warmed through.

3. Place 3 oz. of warmed brown rice on the front portion of a heated serving plate. Place the tilapia on top of the rice. Place the warmed vegetables at the top of the plate next to the tilapia.

Nutritional Info (per 8 oz. serving)

Calories: 320

Fat: 12 g.

Sodium: 150 mg.

Carbohydrates: 27 g. 

Protein: 27 g.

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