Blackened tilapia with radish and cucumber salsa
1
Points®
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 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.
Ingredients
Cooking spray
1 spray(s)
Uncooked farm raised tilapia
1½ pound(s)
Blackening seasoning
3 Tbsp, or to taste
Radishes
5 medium, red
Cucumber
1 medium, chopped
Red bell pepper
½ medium, chopped
Scallions
3 medium, sliced
Cilantro
1 Tbsp, fresh, chopped
Fresh lime juice
2 Tbsp
Olive oil
1 tsp
Table salt
⅛ tsp
Black pepper
⅛ 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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