blackened tilapia with black eyed pea salad

Blackened Tilapia with Black-Eyed Pea Salad

Fish Recipes

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Cook tilapia in an olive oil-coated skillet over medium-high heat to get great char. Then, servw with a coleslaw-inspired salad and cornbread.

Cooking Ingredients

    •  
    • 1 tablespoon paprika
    • 1/2 teaspoon ground cumin
    • Kosher salt and freshly ground pepper
    • Kosher salt and freshly ground pepper 
    • 4 6-ounce tilapia fillets
    • 1/3 cup jarred salsa verde
    • 2 tablespoons white wine vinegar
    • 2 tablespoons sour cream
    • 3 tablespoons extra-virgin olive oil
    • 4 cups shredded coleslaw mix (one 14-ounce bag)
    • 1 15-ounce can black-eyed peas, drained and rinsed
    • 6 cups chopped romaine lettuce (about 1 small head lettuce)
    • Cornbread, for serving (optional)

Cooking Direction

    1. Consolidate the paprika, cumin and 1/4 teaspoon each salt and pepper in a little bowl. Rub one side of the fish filets with the zest blend.
    2. Whisk the salsa verde, vinegar, sharp cream, 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste in a huge bowl. Add the coleslaw blend and dark looked at peas and throw. Add the lettuce to the bowl yet don't throw.
    3. Heat 1 tablespoon olive oil in a huge nonstick skillet over medium-high intensity. Add 2 fish filets, flavor side down, and cook until well darkened, 3 to 4 minutes. Cautiously turn the filets and keep cooking until the fish is firm and flaky, 2 to 3 additional minutes. Eliminate to a plate and keep warm. Rehash with the leftover 1 tablespoon olive oil and 2 fish filets.
    4. Prepare the serving of mixed greens and season with salt and pepper. Serve the fish with the plate of mixed greens and cornbread.