Blackened Tilapia With Black-Eyed Pea Salad (Food Network Kitchens) |
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Prep Time: 24 Minutes Cook Time: 6 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 tablespoon paprika |
1/2 teaspoon ground cumin |
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) |
Directions:
1. 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.
2. 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.
3. 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.
4. Toss the salad and season with salt and pepper. Serve the fish with the salad and cornbread.
5. Photograph by Andrew Purcell
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