Tilapia Fish Sticks Clean Eating Mag

• 1/3 cup unsalted sunflower seeds
• 2 egg whites
• 2 1/2 tbsp flaxseeds, ground
• 2 tsp dried parsley
• 1/4 tsp ground black pepper
• 1/8 tsp sea salt
• 8 oz tilapia fillets
• SAUCE
• 1/4 cup cucumber, minced
• 1 tbsp yellow onion, minced
• 1 1/2 tbsp white wine vinegar
• 1/2 tsp extra-virgin olive oil
• 1/2 cup nonfat Greek-style yogurt
• Sea salt and ground black pepper, to taste

1. 1.Preheat oven to 375u0b0F. In a mini food processor, pulse sunflower seeds for 10 to 15 seconds, until reduced to a fine consistency. In a small bowl, whisk egg whites for 30 seconds. In a separate small bowl, stir together ground sunflower seeds, flaxseeds, parsley, pepper and salt.
2. 2.Cut tilapia fillets into thin strips, about 3 to 4 inches long. Dip strips in egg whites, then in bowl with sunflower mixture, to coat. Place strips on a foil-lined baking sheet. Bake for 10 minutes. Let cool for 5 minutes.
3. 3.Meanwhile, prepare sauce: In a small bowl, stir together cucumber, onion, vinegar and oil. Add yogurt and season with salt and pepper. Stir until well combined. Chill in refrigerator for at least 10 minutes in order to meld flavors.
4. Nutrients per serving (4 oz fish or about 8 strips and 1/3 cup sauce): Calories: 333, Total Fat: 15 g, Sat. Fat: 2 g, Carbs: 14 g, Fiber: 6.5 g, Sugars: 3.5 g, Protein: 38 g, Sodium: 378 mg, Cholesterol: 57 mg

sunflower seeds, egg whites, parsley, ground black pepper, salt, tilapia fillets, cucumber, yellow onion, white wine vinegar, extravirgin olive oil, yogurt, salt

Taken from www.epicurious.com/recipes/member/views/tilapia-fish-sticks-clean-eating-mag-50118897 (may not work)