Blackened Tilapia with Radish/Cucumber Salsa
Apr 24, 2006 15:30:00 GMT -8
Post by tami on Apr 24, 2006 15:30:00 GMT -8
Blackened Tilapia with Radish and Cucumber Salsa
POINTS® value | 3
Servings | 4
Preparation Time | 25 min
Cooking Time | 7 min
Level of Difficulty | Easy
main meals | This spicy dish works well in summer or winter. The cooling flavors of the salsa help balance the heat from the fish.
Ingredients
1 sprays cooking spray
1 1/2 pound raw farm-raised tilapia
3 Tbsp Chef Paul Prudhomme's Magic Seasoning Blends Blackened Redfish Magic, or other brand, or to taste
5 medium radishes, red
1 medium cucumber(s), chopped
1/2 medium sweet red pepper(s), chopped
3 medium scallion(s), sliced
1 Tbsp cilantro, fresh, chopped
2 Tbsp fresh lime juice
1 tsp olive oil
1/8 tsp table salt
1/8 tsp black pepper
Instructions
Coat a large nonstick sauté pan with cooking spray. Coat tilapia with blackening spice and cook over medium-high heat until fish flakes with a fork, about 2 to 3 minutes per side. Remove from pan and repeat with remaining fillets. (Note: Do not over-crowd fish in pan. Only cook as much fish as can fit in a single layer.)
Slice each radish in half and then thinly slice each half into 1/2 moons. Combine cucumber, radishes, red pepper, scallions, cilantro, lime juice and olive oil in a medium bowl; season to taste with salt and pepper and serve on top of fish. Yields about five ounces of fish and a scant 1/2 cup of salsa per serving.
POINTS® value | 3
Servings | 4
Preparation Time | 25 min
Cooking Time | 7 min
Level of Difficulty | Easy
main meals | This spicy dish works well in summer or winter. The cooling flavors of the salsa help balance the heat from the fish.
Ingredients
1 sprays cooking spray
1 1/2 pound raw farm-raised tilapia
3 Tbsp Chef Paul Prudhomme's Magic Seasoning Blends Blackened Redfish Magic, or other brand, or to taste
5 medium radishes, red
1 medium cucumber(s), chopped
1/2 medium sweet red pepper(s), chopped
3 medium scallion(s), sliced
1 Tbsp cilantro, fresh, chopped
2 Tbsp fresh lime juice
1 tsp olive oil
1/8 tsp table salt
1/8 tsp black pepper
Instructions
Coat a large nonstick sauté pan with cooking spray. Coat tilapia with blackening spice and cook over medium-high heat until fish flakes with a fork, about 2 to 3 minutes per side. Remove from pan and repeat with remaining fillets. (Note: Do not over-crowd fish in pan. Only cook as much fish as can fit in a single layer.)
Slice each radish in half and then thinly slice each half into 1/2 moons. Combine cucumber, radishes, red pepper, scallions, cilantro, lime juice and olive oil in a medium bowl; season to taste with salt and pepper and serve on top of fish. Yields about five ounces of fish and a scant 1/2 cup of salsa per serving.