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| Tilapia and Avocado Salad |
"This is similar to baccala salad which Italians make as part of the Feast of Seven Fishes on Christmas Eve. Drizzle EVOO over salad before serving. Can be served on a bed of chopped lettuce or with crackers."
Ingredients :
- 2 tablespoons extra-virgin olive oil, or as needed
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- 1 teaspoon dried dill weed
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pound tilapia, cut into bite-size cubes
- 2 stalks celery, chopped
- 1 avocado - peeled, pitted, and diced
- 1 cup diced fresh tomato
- 1/2 cup sliced black olives
- 2 tablespoons chopped jarred jalapeno peppers
- 2 tablespoons capers
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 1H30M |
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- Mix olive oil, lemon zest, lemon juice, garlic, dill, salt, and pepper together in a skillet over medium heat; cook and stir tilapia in the oil mixture until opaque, about 10 minutes. Transfer tilapia to a bowl and refrigerate until chilled, at least 30 minutes. Reserve liquid in skillet.
- Combine chilled tilapia, celery, avocado, tomato, olives, jalapeno peppers, and capers in a bowl. Drizzle reserved olive oil-lemon mixture over tilapia mixture; toss to coat. Allow salad to marinate in the refrigerator, at least 30 minutes.
Notes :
- Any white fish can be used; also very good with shrimp or bay scallops. Can also be served on brochette for an appetizer.
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