Blackened Tilapia With Black-Eyed Pea Salad Recipe

Name: Blackened Tilapia With Black-Eyed Pea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon paprika; 1/2 teaspoon ground cumin; 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)

Servings: persons

1 tablespoon paprika
1/2 teaspoon ground cumin
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.
2
Rub one side of the fish fillets with the spice mixture.
3
Whisk the salsa verde, vinegar, sour cream, 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste in a large bowl.
4
Add the coleslaw mix and black-eyed peas and toss.
5
Add the lettuce to the bowl but don't toss.
6
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
7
Add 2 fish fillets, spice-side down, and cook until nicely blackened, 3 to 4 minutes.
8
Carefully turn the fillets and continue cooking until the fish is firm and flaky, 2 to 3 more minutes.
9
Remove to a plate and keep warm.
10
Repeat with the remaining 1 tablespoon olive oil and 2 fish fillets.
11
Toss the salad and season with salt and pepper.
12
Serve the fish with the salad and cornbread.
13
Photograph by Andrew Purcell

157

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon paprika, 1/2 teaspoon ground cumin, Kosher salt and freshly ground pepper, 4 6 -ounce tilapia fillets, and more.

Yes, Blackened Tilapia With Black-Eyed Pea Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Blackened Tilapia With Black-Eyed Pea Salad

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