Recipe courtesy of Food Network Kitchen
Blackened Tilapia With Black-Eyed Pea Salad
Total:
30 min
Active:
24 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
30 min
Active:
24 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

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.

Per serving: Calories 397; Total Fat 16 grams; Saturated Fat 3 grams; Protein 42 grams; Total Carbohydrate 24 grams; Fiber 8 grams; Cholesterol 90 milligrams; Sodium 440 milligrams 

Photograph by Andrew Purcell

IDEAS YOU'LL LOVE

Cowboy Chopped Salad

Recipe courtesy of Ree Drummond

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Pigeon Peas and Rice

Recipe courtesy of Guy Fieri

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Watermelon and Arugula Salad

Recipe courtesy of Ina Garten

Grape Salad

Recipe courtesy of Trisha Yearwood

Billie's Houdini Chicken Salad

Recipe courtesy of Trisha Yearwood

Creamy Potato Salad

Recipe courtesy of Nancy Fuller

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking