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The trick to this quick and flavor packed summer entree is having all the ingredients prepped and ready to go. Have your friend close by, hungry and ready to eat.
Strawberry Salad
2 cups of sliced fresh strawberries
1/4 cup of extra virgin olive oil
1/4 cup of balsamic vinegar
pinch of kosher salt (fine not course ground)
fresh ground pink peppercorns
8 cups of your favorite spring greens mix
One large salad bowl on hand and ready to toss just before serving.
In a mixing bowl combine the strawberries, oil, vinegar, salt and pepper. Stir well and let sit covered in your fridge. Likewise, wash your greens and dry..i like to use a salad spinner. place greens in your salad bowl, cover with paper towels or clean kitchen towel and put in the fridge. You want this salad to be cold and crisp.
Pan Seared Talapia
6 talapia fillets
zest of one lemon
1 tablespoon of fresh ground pepper
1 tablespoon of kosher salt
two pats of unsalted butter
Extra virgin olive oil...enough to coat the bottom of your saute pan
In a small bowl stir together the lemon zest, salt and pepper until well mixed.
Rub lightly the talapia filets with the lemon, pepper salt. You don't want to coat the filets just enough to season them a bit.
Heat to medium in your sauce pan the olive oil just before adding the talapia filets add the two pats of butter.
Quickly place your filets in the hot pan. You should hear that searing sound..if not your oil isn't hot enough yet.
Sear the fish for about 1 and a half to 2 minutes, turn and sear on the other side.
Place the seared fish filets on paper towels to cool and drain as you do the final salad prep.
Toss the greens and marinated strawberries together in your big salad bowl.
On a chilled plate serve two cups of the salad mix and place one of the fish filets set aside on top. Garnish with some fresh chopped flatleaf parsley and a bit of lemon zest and serve immediately.
Serves 6.
Prep time oh about 20 minutes.
Cook time only 5 minutes.
Very easy to prepare.
I suggest serving with a light white wine and
sourdough garlic toast.
If you don't drink alcohol then make a pitcher of fresh lemonade or iced tea.
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Pan seared Talapia with Strawberry Salad
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Category: Recipes
Prep Time: Cook Time: Total Time:
The trick to this quick and flavor packed summer entree is having all the ingredients prepped and ready to go. Have your friend close by, hungry and ready to eat.
Strawberry Salad
2 cups of sliced fresh strawberries
1/4 cup of extra virgin olive oil
1/4 cup of balsamic vinegar
pinch of kosher salt (fine not course ground)
fresh ground pink peppercorns
8 cups of your favorite spring greens mix
One large salad bowl on hand and ready to toss just before serving.
In a mixing bowl combine the strawberries, oil, vinegar, salt and pepper. Stir well and let sit covered in your fridge. Likewise, wash your greens and dry..i like to use a salad spinner. place greens in your salad bowl, cover with paper towels or clean kitchen towel and put in the fridge. You want this salad to be cold and crisp.
Pan Seared Talapia
6 talapia fillets
zest of one lemon
1 tablespoon of fresh ground pepper
1 tablespoon of kosher salt
two pats of unsalted butter
Extra virgin olive oil...enough to coat the bottom of your saute pan
In a small bowl stir together the lemon zest, salt and pepper until well mixed.
Rub lightly the talapia filets with the lemon, pepper salt. You don't want to coat the filets just enough to season them a bit.
Heat to medium in your sauce pan the olive oil just before adding the talapia filets add the two pats of butter.
Quickly place your filets in the hot pan. You should hear that searing sound..if not your oil isn't hot enough yet.
Sear the fish for about 1 and a half to 2 minutes, turn and sear on the other side.
Place the seared fish filets on paper towels to cool and drain as you do the final salad prep.
Toss the greens and marinated strawberries together in your big salad bowl.
On a chilled plate serve two cups of the salad mix and place one of the fish filets set aside on top. Garnish with some fresh chopped flatleaf parsley and a bit of lemon zest and serve immediately.
Serves 6.
Prep time oh about 20 minutes.
Cook time only 5 minutes.
Very easy to prepare.
I suggest serving with a light white wine and
sourdough garlic toast.
If you don't drink alcohol then make a pitcher of fresh lemonade or iced tea.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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