Recipes Pan Seared Tilapia Salad with Lemon-Garlic Vinaigrette Be the first to rate & review! A simple pan seared tilapia fillet is amazing over a salad tossed with a tangy lemon-garlic vinaigrette. Slideshow: Salads with Seafood By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on September 14, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 20 mins Yield: 2 Ingredients Two 4-ounce tilapia fillets Kosher or sea salt, to taste Fresh cracked black pepper, to taste 1 tablespoon butter 2 tablespoons extra-virgin olive oil 2 cloves garlic, minced Zest of 1 medium lemon Juice of 1 medium lemon 1/2 teaspoon kosher or sea salt Fresh cracked black pepper, to taste 4 cups baby arugula 1/2 cup halved cherry tomatoes Directions Rinse and pat dry the tilapia fillets. Season with salt and pepper. Heat a large skillet over medium-high heat. Melt the butter and then add the tilapia fillets. Cook 1-2 minutes on each side or until golden and cooked through. Remove the fillets from the pan and set aside. In a bowl, whisk together the olive oil, garlic, lemon zest, lemon juice, salt and pepper. Set aside. In a large bowl, toss together the arugula, tomatoes, and vinaigrette. Divide the salad between two plates and then place the tilapia fillets on top of each. Rate it Print