Peppered Tilapia Salad Contest Finalist
– by Shannon Kohn
- 2 Tbsp. fresh basil, chopped
- 2 Tbsp. white balsamic vinegar
- 1 1/2 Tbsp. extra virgin olive oil, divided
- 1 1/4 tsp. coarse salt, divided
- 1/4 cup firm goat cheese crumbles
- 2 cloves garlic, minced
- 2 tsp. freshly ground black pepper
- 1 pound Regal Springs Tilapia filets
- 1 pound fresh nectarines, pitted and chopped
- 1/4 cup sweet onion, very thinly sliced
- 4 large, green lettuce leaves, washed and dried
- 1/4 cup toasted pine nuts, coarsely chopped
- Whisk basil, balsamic vinegar, 1 Tbsp. olive oil, and ¼ tsp. salt together in bottom of large bowl. Add goat cheese crumbles; toss to combine.
- Preheat oven to broil. Line large baking sheet with parchment paper. In small bowl, combine minced garlic with remaining 1/2 Tbsp. olive oil, black pepper and remaining 1 tsp. salt. Rub mixture evenly over both sides of tilapia filets; place filets in single layer on prepared baking sheet.
- Broil filets 4” to 6” from heat for 3 to 5 minutes; flip filets and broil 3 to 5 minutes more, or until cooked through (fish should flake easily with fork). Do not overcook. Remove from oven; allow filets to cool on baking sheet for 5 to 7 minutes.
- Add nectarines and onion to goat cheese crumbles and vinaigrette in large bowl. Add whole broiled tilapia filets; toss gently to combine all ingredients and coat with vinaigrette, carefully breaking up filets into bite-sized portions while tossing. (Note: warm tilapia filets will melt goat cheese crumbles, creating creamy vinaigrette.)
- To serve: Place 1 lettuce leaf onto each of 4 serving plates. Divide salad mixture evenly and place into center of lettuce leaves. Garnish each serving with 1 Tbsp. chopped pine nuts. Serve immediately.
Yield: 4 servings.