Rating: 5 stars
6 Ratings
  • 5 star values: 6
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This is similar to baccala salad which Italians make as part of the Feast of Seven Fishes on Christmas Eve. Drizzle EVOO over salad before serving. Can be served on a bed of chopped lettuce or with crackers.

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Recipe Summary

cook:
10 mins
additional:
1 hr
total:
1 hr 30 mins
prep:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

297 calories; protein 25.6g; carbohydrates 11.9g; fat 17.8g; cholesterol 41.6mg; sodium 573.4mg. Full Nutrition
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