Pan-Fried Tilapia

New Day Recipes

ackerman

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Compliments of: Chris Gless, Executive Chef, The Rusty Nail

Ingredients:

  • 2 tilapia fillets (6 ounces each)
  • 1 cup baby arugula
  • 1 cup baby kale
  • 1 cup creasy greens (aka upland dress)
  • 1 cup Swiss chard
  • 5 red cherry tomatoes (cut in half)
  • 5 orange cherry tomatoes (cut in half)

 

  • Mustard vinaigrette
  • Extra virgin olive oil
  • Flour
  • Kosher salt
  • Black pepper

 

For fish:

Season both sides of tilapia with salt and pepper, coat with flour. In a hot saute pan, pour in 2 ounces extra virgin olive oil. Place fish in pan, top side first. Let cook for 2 minutes, then flip and continue to cook for another 2 minutes.

Swiss chard:
In a hot saute pan, pour in 1 ounce extra virgin olive oil. Cook Swiss chard in pan for 20 seconds, long enough to take away some of the bitterness.

Salad:
Combine kale, arugula, creasy greens, basil and parsley in a small mixing bowl along with the tomatoes. Toss with 2 ounces mustard vinaigrette.

Place Swiss chard on plate, tilapia next to the chard, and the salad right on top of fish.