Tilapia con Salsa
Tilapia is one of my favorite fish to cook. It's affordable, deliciously flaky and lends itself to many different kinds of cooking styles and flavors. Try it blackened with Cajun-style seasonings, simply fried in browned butter and herbs, Asian-style with a soy-glaze, or in tacos. This recipe for Tilipia con Salsa, showcases Mexican flavors that my family loves.
Don't use the stems for the salad.
- 4 Tilapia fillets – patted dry
- 3 tablespoons of olive oil
- 1 cup of fresh salsa – homemade or storebought
- 1 bunch of fresh cilantro
- 1 bunch of radish sprouts
- 2 limes – cut in wedges
Heat a frying pan to medium-high heat.
Season both sides of each fillet with salt and pepper. Fry the fillets; about 2-3 minutes on each side. Once the fish has hit the pan, refrain from moving it around until after 2-3 minutes. This will prevent it from falling apart.
Take each fillet out of the frying pan and onto a serving platter.
Take the stems of the cilantro and radish sprouts. In a large mixing bowl, toss the cilantro leaves with radish sprouts, about 1/2 tablespoon of olive oil, a pinch of salt and pepper and about 1 tablespoon of fresh lime juice.
Top each Tilapia fillet with about 2 tablespoons of fresh salsa and top with the cilantro & radish salad. Serve with Mexican rice or on it’s own for a light and delicious meal!