To be truthful, I am getting a wee bit tired of Yumm bowls for breakfast, lunch and dinner (remember that revised
blackened tilapia with remoulade sauce (adapted from cookbook: Weight Watchers Cook it in Minutes)
1/4 cup light mayonnaise
1/4 cup nonfat Greek yogurt
2 scallions, chopped
2 tablespoons chopped fresh parsley
4 teaspoons white vinegar
2 teaspoons capers, drained and chopped
1 teaspoon Dijon mustard
2 teaspoons smoked paprika
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 teaspoon garlic powder
1/4 teaspoon cayenne
1/2 teaspoon salt
4 tilapia loins
2 teaspoons canola oil
Combine the mayo, yogurt, scallions, parsley, vinegar, capers and mustard in a bowl.
Mix together the paprika, thyme, oregano, garlic powder, cayenne and salt in a small bowl. Sprinkle the mixture over both sides of each tuna steak.
Heat the oil in a large nonstick skillet until just starting to smoke. Add the fish and cook until done. Serve with the sauce on the side.