Flavorful, seasoned tilapia is pan-seared and served with a flavorful salsa of avocado, tomatoes, lime juice, and cilantro!
Ingredients
1tbspextra virgin olive oil
1tbspseasoned rice wine vinegar
2tbsplime juice
2tbspfresh cilantro,chopped
44 oz.tilapia fillets
Avocado Pico de Gallo:
2Roma tomatoes,chopped
1/2avocado,diced
1/4cupred onion,diced
2tbspchopped cilantro
salt,to taste
lime,to squeeze
Instructions
In a medium-sized mixing bowl or shallow baking dish, combine the oil, rice wine vinegar, lime juice, and cilantro.
Place the fillets in the marinade, and flip them over to coat both sides, then set aside while making the Avocado Pico de Gallo.
Combine the tomatoes, avocado, red onion, and cilantro in a medium-sized mixing bowl and season with salt to taste.
Squeeze some fresh lime juice on the Pico for flavor and to keep the avocados from browning, then set aside.
Heat a large skillet over medium-high heat and remove the tilapia fillets from the marinade, allowing the excess to drip off. Discard the leftover marinade. Cook the fish in batches as to not crowd the skillet.
At this point, you may want to add an additional swirl of olive oil to your skillet, or spray with nonstick cooking spray. Cook the tilapia until the fish turns white and flakes easily, 2-3 minutes on each side. The fish will be tender and might tear when flipping it. Use a flexible fish spatula for best results.
Serve with ½ cup of the Avocado Pico de Gallo, and extra cilantro and lime wedges if desired.