Photo of Blackened tilapia with radish and cucumber salsa by WW

Blackened tilapia with radish and cucumber salsa

Points® value
Total Time
32 min
25 min
7 min
This spicy dish works well in summer or winter. The cooling flavors of the salsa balance the heat from spice rub on the fish. When your farmers’ market is in full swing, look for heirlooms like round yellow lemon cucumbers and green watermelon radishes with blushing pink centers for a bit of wow factor. Tilapia is a mild-tasting, freshwater fish, but red snapper, catfish and striped bass are all worthy substitutes here. This recipe would be delicious served in tortillas as a fresh spin on the fish taco or try it rolled in a butter lettuce leaf for a lower-carb wrap.


Cooking spray

1 spray(s)

Uncooked farm raised tilapia

1½ pound(s)

Blackening seasoning

3 Tbsp, or to taste


5 medium, red


1 medium, chopped

Red bell pepper

½ medium, chopped


3 medium, sliced


1 Tbsp, fresh, chopped

Fresh lime juice

2 Tbsp

Olive oil

1 tsp

Table salt


Black pepper



  1. Coat a large nonstick sauté pan with cooking spray. Coat tilapia with blackening spice and cook over medium-high heat until fish flakes with a fork, about 2 to 3 minutes per side. (Do not over-crowd fish in pan. Only cook as much fish as can fit in a single layer. Cook in batches, if necessary.)
  2. Slice each radish in half and then thinly slice each half into 1/2 moons. In a medium bowl, combine radishes, cucumber, red pepper, scallions, cilantro, lime juice and oil; season to taste with salt and pepper and serve over fish. Yields about 5 ounces of fish and a scant 1/2 cup of salsa per serving.