Pan-Fried Tilapia and Spinach Salad
tablespoon extra-virgin olive oil
oz sliced baby bella mushrooms
pinch coarse salt and freshly ground pepper, plus more for seasoning fish
tablespoon fresh lime juice
cup cherry tomatoes, halved
tablespoons favorite bottled lime vinaigrette
Heat oil in a medium-sized skillet over medium-high heat. Add the mushrooms and zucchini, season with a pinch of salt and pepper and sauté for about 5 minutes, until softened and starting to brown. Remove from pan and set aside to keep warm.
In a small bowl, whisk honey and lime juice together.
Wipe the skillet clean, and coat with cooking spray or oil. Preheat to medium-high heat. Season the fish on both sides with salt and pepper and place in the pan. Fry for about 3 minutes on each side, brushing the fish with the honey lime glaze.
Divide the spinach leaves over two dinner plates. Arrange the grilled fish over the spinach, followed by the sautéed vegetables. Sprinkle the cherry tomatoes and candied nuts over the salads. Lightly dash with lime vinaigrette. Serve immediately.
- Interested in learning more about frying fish? We can help with that.
- When the weather is warm, a light filet of fish is a great way to make sure you’re getting the protein you need. Swap the tilapia in this salad for any other kind of white fish, like cod or grouper, or try adding pan-fried shrimp instead.
- To prevent your tilapia from breaking apart when you flip it, use two spatulas.