Ingredients1 h 30 m servings 297 cals
- Mix olive oil, lemon zest, lemon juice, garlic, dill, salt, and pepper together in a skillet over medium heat; cook and stir tilapia in the oil mixture until opaque, about 10 minutes. Transfer tilapia to a bowl and refrigerate until chilled, at least 30 minutes. Reserve liquid in skillet.
- Combine chilled tilapia, celery, avocado, tomato, olives, jalapeno peppers, and capers in a bowl. Drizzle reserved olive oil-lemon mixture over tilapia mixture; toss to coat. Allow salad to marinate in the refrigerator, at least 30 minutes.
- Cook's Note:
- Any white fish can be used; also very good with shrimp or bay scallops. Can also be served on brochette for an appetizer.
Per Serving: 297 calories; 17.8 g fat; 11.9 g carbohydrates; 25.6 g protein; 42 mg cholesterol; 573 mg sodium. Full nutrition
ReviewsRead all reviews 5
I've made this salad three times and loved it each time. I did not tweak the recipe. . .just made it as-is the first two times. The third time I used Dover Sole instead which was just as good. I...
I made this once before and am making it again today. It is way off the charts for sodium because of the capers but they were so good in the recipe I wouldn't leave them out, the recipe wouldn'...