Tilapia on a SALAD?!
Hell, yeah! Tilapia is just one of those plain, nasty, fishes that I just don’t love. It’s not the most impressive fish on the menu, but it’s inexpensive, easy to cook, and goes well with whatever the hell you want to throw with it.
I created this salad when I was on a tight schedule (literally Aldi was closing in 15 minutes) and I did not feel like cooking. But it turned out to be amazing!
- 4 Tilapia filets, wild caught if possible
- 8 oz baby portobella mushrooms
- Pinch of sea salt
- Ground Black Pepper
- 3 Tbsp raw organic honey
- 1 Tbsp fresh lime juice
- 1 cup grape tomatoes (halved)
- 6 cups spring lettuce
- 1/4 cup chopped walnuts or slivered almonds
- 4 Tbsp of your favorite lime vinaigrette
- Heat the oil in a cast iron skillet over medium high. Add the mushrooms and
- season with a pinch of salt and pepper and sauté for about 5 minutes, until softened and starting to brown. Remove from pan and set aside to keep warm.
- In a small bowl, whisk the honey and lime juice together.
- Season the fish with salt and pepper, then brush both sides with the honey/lime glaze.
- Cook the fish in the skillet, brushing the fish again with the remaining glaze.
- Cook fish approximately 3-5 minutes on each side until it is cooked all the way through.
- Divide the lettuce over 4 dinner plates. Top with the tomatoes, nuts, mushrooms, and arrange the fish on top. Lightly dash that delicious creation with your lime vinaigrette and serve immediately!
Comment below and let me know if you have a good fish salad recipe for the summer!