Lemon-Curry Tilapia and Cool Cucumber Salad

• 34 cup plain nonfat yogurt
• 12 cucumber, peeled and shredded
• 1 carrot, shredded
• 1 lemon, juice of
• salt and pepper
• 2 tablespoons extra-virgin olive oil
• 16 ounces tilapia fillets
• 1 teaspoon sweet smoked paprika
• 1 teaspoon curry powder
• 1 scallion, finely chopped

1. In a medium bowl, combine the yogurt, cucumber, carrot and 1 tablespoon lemon juice; season with salt.
2. In a large nonstick skillet, heat the olive oil over medium-high heat.
3. Season the tilapia with the paprika, curry powder, salt and pepper.
4. Add to the skillet and cook, turning once, until just cooked through, about 5 minutes.
5. Drizzle with the remaining lemon juice.
6. Serve with the cucumber salad and top both with the scallion.

nonfat yogurt, cucumber, carrot, lemon, salt, extravirgin olive oil, tilapia fillets, sweet smoked paprika, curry powder, scallion

Taken from www.food.com/recipe/lemon-curry-tilapia-and-cool-cucumber-salad-496294 (may not work)