Thursday, February 5, 2015

Pan-Seared Tilapia with Watercress-Mango Salad

4 tilapia fillets (about 1 1/4 pounds total), halved lengthwise
Kosher salt and freshly ground black pepper (or Old Bay Seasoning)
1/4 cup plus 2 teaspoons olive oil
2 tablespoons fresh lime juice
2 teaspoons honey
2 teaspoons grated fresh ginger (or ginger paste)
1/4 teaspoon crushed red pepper flakes
6 cups watercress (from 1 to 2 bunches), thick stems removed
1 ripe mango, cut into small pieces
1/2 medium red onion, thinly sliced

Prep: Soak watercress in cool water for a few minutes to remove any dirt.
Drain in colander. 

Prep:  Cut off tough stems of watercress and pat dry.

Prep:  Cut onions

Prep:  Peel and slice mango. 


Season the tilapia with ½ teaspoon salt and ¼ teaspoon pepper (1/2 teaspoon of Old Bay Seasoning).  Season both sides of fillet.

Heat 1 teaspoon oil (and a bit of butter, if you'd like) in a large nonstick skillet over medium-high heat.

Add half the tilapia and cook until opaque throughout, about 4 minutes per side. Transfer to a plate. Repeat with 1 teaspoon oil and the remaining tilapia.

In a small bowl, whisk together the lime juice, honey, ginger, crushed red pepper, the remaining ¼ cup of oil, and ¼ teaspoon each salt and pepper.

Divide the tilapia, watercress, mango, and onion among plates. Drizzle with the dressing.

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