Ingredients1 h 30 m servings 297
- 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 11.9 25.6 42 573 Full nutrition
ReviewsRead all reviews 5
The hubs and I are trying to eat healthier. I know we need more fish, but I am not crazy about it. This recipe, however, is good enough to make me look forward to having it again! It even looks ...
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...