Pan-fried Tilapia over Salad


Fast, fresh, and delicious. That’s pretty much the winning combination of winning combinations on a weeknight, if you ask me. This hits all those marks. Just a few, fresh and healthy ingredients and about 10-15 minutes is all you need to pull off this whole plate. Who doesn’t love that? Since it’s technically spring–even though the weather hasn’t caught up yet–I’m getting in the warm-weather meal mood. So tonight’s dinner is an ode to what the weather should be doing, and, frankly, eating it made me almost feel warmer. So here you go.

* fresh tilapia fillets (frozen will work, too, just make sure to thaw completely before you start) – about 4-5oz fillets work great for a serving
* 1-2 fresh, ripe avocados
* ~ 1-1.5C grape tomatoes
* 1C frozen sweet corn
* 3 green onions
* 2 limes
* olive oil
* sea salt, to taste (any salt will do)
* lemon pepper, to taste (regular ground black pepper works just as well)

Add the corn to a frying pan with just a teaspoon or so of olive oil and saute until it starts to roast and char a bit (it’ll begin to pop – that’s when it’s ready).

Lay out your tilapia fillets and season lightly with salt and pepper on both sides, as well as a squeeze of fresh lime juice – about 1/2 a lime per fillet. Heat a couple of teaspoons of olive oil in a large saute pan over medium heat, then add your fillets. Cook about 6IMG_0007-8 minutes on one side, then flip and finish for about 2 minutes more on the second side.

While the fish is in the pan, chop your avocados into bite-sized chunks, and halve the tomatoes. Chop the green onion, then add all three to a bowl and mix to combine. Add the corn, and season with salt and pepper to taste. Squeeze a whole lime over the top and add a tablespoon of olive oil and mix thoroughly to combine.

That’s the whole shebang! Now you plate and “add some presentation” (as my tiny sous chef likes to say!).

Spoon a few healthy scoops of the salad onto your plate, and place a fillet of tilapia right from the hot pan on top. Serve and enjoy!


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