Blackened Tilapia with Radish and Cucumber Salsa

1
Total Time
32 min
Prep
25 min
Cook
7 min
Serves
4
Difficulty
Easy
This spicy dish works well in summer or winter. The cooling flavors of the salsa help balance the heat from the fish.

Ingredients

cooking spray

1 spray(s)

uncooked farm raised tilapia

1½ pound(s)

blackening seasoning

3 Tbsp, or to taste

fresh radish(es)

5 medium, red

cucumber(s)

1 medium, chopped

sweet red pepper(s)

½ medium, chopped

uncooked scallion(s)

3 medium, sliced

cilantro

1 Tbsp, fresh, chopped

fresh lime juice

2 Tbsp

olive oil

1 tsp

table salt

tsp

black pepper

tsp

Instructions

  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.

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