| Level: | Easy |
| Total: | 30 min |
| Prep: | 24 min |
| Cook: | 6 min |
| Yield: | 4 servings |
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)
Instructions
- Combine the paprika, cumin and 1/4 teaspoon each salt and pepper in a small bowl. Rub one side of the fish fillets with the spice mixture.
- Whisk the salsa verde, vinegar, sour cream, 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste in a large bowl. Add the coleslaw mix and black-eyed peas and toss. Add the lettuce to the bowl but don’t toss.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add 2 fish fillets, spice-side down, and cook until nicely blackened, 3 to 4 minutes. Carefully turn the fillets and continue cooking until the fish is firm and flaky, 2 to 3 more minutes. Remove to a plate and keep warm. Repeat with the remaining 1 tablespoon olive oil and 2 fish fillets.
- Toss the salad and season with salt and pepper. Serve the fish with the salad and cornbread.
- Per serving: Calories 397; Total Fat 16 grams; Saturated Fat 3 grams; Protein 42 grams; Total Carbohydrate 24 grams; Fiber 8 grams; Cholesterol 90 milligrams; Sodium 440 milligrams
Nutrition Facts
| Calories | 397 calorie |
| Total Fat | 16 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 90 milligrams |
| Sodium | 440 milligrams |
| Carbohydrates | 24 grams |
| Dietary Fiber | 8 grams |
| Protein | 42 grams |
Reviews
I love tilapia but found the spice profile in this recipe underwhelming. Paprika and cumin are fantastic on chicken, but they just didn’t do it for me here. Could be a personal preference thing. Adding lots of lemon helped, though.
This is simple and delicious. Tasty quick and healthy meal.
So I have to admit that per the ingredients I truly felt that I would not like this meal. Up until the very end I was skeptical. However, I must admit that I was pleasantly surprised. This dish turned out to be extremely simple to make, and flavorful. I simply did not give it 5 stars because I save that rating for the “knock your socks off” dishes.
My husband and I are always looking for good fish recipes. This one is absolutely a keeper. Loved the fish and the salad. Followed the recipe exactly, wouldn’t change a thing, which is unusual for us.