Blackened Tilapia With Black-Eyed Pea Salad

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  • Level: Easy
  • Total: 30 min
  • Prep: 24 min
  • Cook: 6 min
  • Yield: 4 servings
  • Nutrition Info
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1 tablespoon paprika

1/2 teaspoon ground cumin

Kosher salt and freshly ground pepper

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)


  1. 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. 
  2. 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. 
  3. 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. 
  4. Toss the salad and season with salt and pepper. Serve the fish with the salad and cornbread.
  5. 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