Blackened Tilapia With Black-Eyed Pea Salad
- 1 tablespoon paprika
- 1/2 teaspoon ground cumin
- Kosher salt and freshly ground pepper
- 4 6 -ounce tilapia fillets
- 1/3 cup jarred salsa verde
- 2 tablespoons white wine vinegar
- 2 tablespoons sour cream
- 3 tablespoons extra-virgin olive oil
- 4 cups shredded coleslaw mix (one 14-ounce bag)
- 1 15 -ounce can black-eyed peas, drained and rinsed
- 6 cups chopped romaine lettuce (about 1 small head lettuce)
- Cornbread, for serving (optional)
- Combine the paprika, cumin and 1/4 teaspoon each salt and pepper in a small bowl.
- Rub one side of the fish fillets with the spice mixture.
- Whisk the salsa verde, vinegar, sour cream, 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste in a large bowl.
- Add the coleslaw mix and black-eyed peas and toss.
- Add the lettuce to the bowl but don't toss.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
- Add 2 fish fillets, spice-side down, and cook until nicely blackened, 3 to 4 minutes.
- Carefully turn the fillets and continue cooking until the fish is firm and flaky, 2 to 3 more minutes.
- Remove to a plate and keep warm.
- Repeat with the remaining 1 tablespoon olive oil and 2 fish fillets.
- Toss the salad and season with salt and pepper.
- Serve the fish with the salad and cornbread.
- Photograph by Andrew Purcell
paprika, ground cumin, kosher salt, tilapia fillets, verde, white wine vinegar, sour cream, extravirgin olive oil, shredded coleslaw mix, blackeyed peas, romaine lettuce
Taken from www.foodnetwork.com/recipes/food-network-kitchens/blackened-tilapia-with-black-eyed-pea-salad-recipe.html (may not work)