Tilapia and Avocado Salad

Rating: 5 stars
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

By Dolores Rush

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Recipe Summary

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

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

Directions

  • 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

Per Serving:
297 calories; protein 25.6g; carbohydrates 11.9g; fat 17.8g; cholesterol 41.6mg; sodium 573.4mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

jeanelaine
Rating: 5 stars
07/08/2015
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 pretty. I didn't have capers or jalapenos otherwise followed the recipe exactly. Hubs said "Keeper!" I love black olives but in this recipe if you don't have any on hand don't bother with a grocery run to get them. Read More
Helpful
(1)
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
jeanelaine
Rating: 5 stars
07/07/2015
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 pretty. I didn't have capers or jalapenos otherwise followed the recipe exactly. Hubs said "Keeper!" I love black olives but in this recipe if you don't have any on hand don't bother with a grocery run to get them. Read More
Helpful
(1)
Tracy Van Lone
Rating: 5 stars
07/14/2014
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 posted a photo which you may be able to see above. It is missing the tomato and celery unfortunately. My husband was on a diverticulitis diet at that moment so we omitted these two ingredients. It was still quite a lovely recipe even without them. Next time I will use cod just to have some variety in the fish we are consuming. My husband and family also love this new favorite. It is easy to prepare - the timing mixes well with preparations for other courses. Read More
Helpful
(1)
MOUSIE206
Rating: 5 stars
08/24/2014
Made this as written and it was an excellent summer diner Read More
Helpful
(1)
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Janet McGregor
Rating: 5 stars
03/06/2017
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't be as good without them. Also instead of celery & diced tomatoes I used Pico de Gallo. Read More
Mack Thetford
Rating: 5 stars
07/31/2017
Made with no changes very good! Read More
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