Equipment
- Food processor
- Skillet
Ingredients
Tilapia:
- 2 tilapia fillets
- Salt and pepper
- 2 teaspoons paprika
- 1 tablespoon vegetable oil
Herb dressing:
- ½ cup mixed fresh herbs such as chives, basil, dill, or fresh parsley
- ¼ cup mayonnaise
- ¼ cup sour cream
- ¼ cup extra virgin olive oil
- 1 small shallot
- 2 scallions
- 2 teaspoons lemon juice
- Salt and pepper to taste
Salad:
- 2 cups loosely packed salad greens
- 8 ounces cherry tomatoes
- ½ English cucumber
- 1 tablespoon fresh chives
- 10 basil leaves
- 1 teaspoon olive oil
- 2 teaspoons lemon juice
- Salt and pepper
Instructions
Prepare tilapia:
- Before beginning the recipe, pat the tilapia dry and season with salt, pepper, and paprika and set aside.
Prepare the herb dressing:
- Lightly chop the chives and then peel the shallot. Add the herbs, scallions, and shallot to a food processor and pulse until finely chopped. Add the mayonnaise, sour cream, and lemon juice. Pulse until smooth. Slowly add extra virgin olive as you pulse until the dressing is smooth and creamy. Taste and season with salt and pepper.
- Transfer the dressing a serving bowl and refrigerate until ready to serve.
Prepare the salad:
- In a large salad bowl, first combine the tomatoes, cucumber, chives, and basil. Add the olive oil, lemon juice, and a sprinkle of salt and pepper and toss to combine. Set aside.
Sear the tilapia:
- Heat 1 tablespoon oil in a skillet until very hot. Add the tilapia fillets and cook for 3-4 minutes per side (without moving) until cooked through. The tilapia is done when it flakes easily with a fork. Remove the skillet from heat.
Finish the salad:
- Right before serving, add the salad greens to the bowl with the tomatoes and cucumbers and toss to combine.
To serve:
- Divide the salad between plates and place a warm tilapia fillet on top. Drizzle with the creamy herb dressing. Enjoy!
Nutrition
Calories: 478kcal | Carbohydrates: 12g | Protein: 38g | Fat: 32g | Sodium: 301mg | Fiber: 3g | Sugar: 6g | Vitamin C: 56mg
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