Pan Seared Tilapia Salad with Lemon-Garlic Vinaigrette

A simple pan seared tilapia fillet is amazing over a salad tossed with a tangy lemon-garlic vinaigrette. Slideshow:  Salads with Seafood 

Pan Seared Tilapia Salad with Lemon-Garlic Vinaigrette
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

  1. Rinse and pat dry the tilapia fillets. Season with salt and pepper.

  2. 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.

  3. In a bowl, whisk together the olive oil, garlic, lemon zest, lemon juice, salt and pepper. Set aside.

  4. 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.

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