Thursday, August 16, 2012

0 blackened tilapia salad

now before you freak out about all the little "mini" recipes in this dish know this; it's a lot easier than it looks & totally worth the effort! this salad amazes me with its deliciousness every time, i hope you enjoy it too! 
p.s. it's a little spicy, if you want to tone it down feel free to cut down on the cayenne or jalapeño.

8 oz. spinach
cooked quinoa {separate recipe below}
pico de gallo {separate recipe below}
queso fresco
blackening seasoning {separate recipe below}
4 tilapia filets
2 Tbs. vegetable oil
1/2 lemon juiced
cilantro lime dressing {separate recipe below}
1 sliced avocado

*make blackening seasoning:

3 Tbs. paprika
1 tsp. salt
1 Tbs. onion powder
1 tsp. ground black pepper
1 tsp. cayenne pepper
1 tsp. dried thyme {ground if possible}
1 tsp. dried oregano {ground if possible}
1/2 tsp. garlic powder
in a small bowl combine all of the spices. press a heaping spoonful of the blackening seasoning onto each side of the tilapia filets, coating completely. let the tilapia sit for 15 minutes. {make the quinoa, pico de gallo & cilantro lime dressing as it marinates}. then heat 2 Tbs. vegetable oil until hot, add tilapia filets & cook for 2-3 minutes each side. sprinkle with lemon juice.

*cook quinoa:
1/16 cup quinoa, rinsed
1/4 cup water
combine all ingredients in a pot & bring to a boil, cover & simmer for 15 minutes, remove from heat & allow to sit for 5 minutes before using on salad. make sure to check the water levels and add more if it runs out before the 15 minutes are done.

*make pico de gallo:

1 tomato diced {about 3/4 cups worth}
1/8 cup diced red onioin
1/2 diced jalapeño {about 1/2 Tbs.}]
1 Tbs. minced garlic
1 lime juiced
1 Tbs. chopped cilantro
salt & pepper
in a small bowl combine all ingredients. set aside.

*make cilantro lime dressing

1/6 cup olive oil
1/4 cup plain yogurt
1/2 Tbs. lime juice
1 minced garlic clove
1/2 Tbs. white vinegar
1/2 bunch cilantro, chopped
1/2 tsp. salt
place all ingredients in a food processor & puree until smooth. add more oil if needed. set aside.

* place 4 oz. of spinach on two separate plates as a base for your salad. top with pico de gallo, crumbled queso fresco, quinoa & blackened tilapia. garnish with sliced avocado & drizzle with cilantro lime dressing.

whew! you made it! it really is worth every bit of preparation, i promise. now go & enjoy your salad!

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