If I had to choose my least favorite of this week, this would be it. Not that it was bad. It was actually quite tasty. But it just wasn’t anything special – nothing that I would rave about. The original recipe uses flounder, but of course, I couldn’t find any flounder. So I used tilapia instead. I actually can’t remember ever having tilapia before this salad, so I did discover something new.
This one is very simple. I don’t think it took more than 15 minutes to throw together. While the fish was cooking, I prepared the greens and cut the tomatoes and onions. The dressing is nothing more than honey mustard mixed with some olive oil. I did probably add a bit more olive oil to the dressing, though, because it was still pretty thick after adding the amount in the recipe.
Not one that I would make again, but it definitely was simple enough for a weeknight!
Southern-Fried Tilapia Salad
from Every Day with Rachael Ray March 2008
Serves 4
1 cup cornmeal
1 teaspoon chili powder
salt and pepper
1 1/2 pounds tilapia fillets (can use flounder or sole as well)
1/2 cup extra virgin olive oil, plus more for frying
Two 10-ounce bags mixed greens
3/4 cup grape tomatoes, halved
1/2 cup pecans, toasted and coarsely chopped
1/4 small red onion, thinly sliced
1/4 cup honey mustard
In a shallow bowl, combine the cornmeal and chili powder; season with salt and pepper. Lightly coat each piece of fish with the mixture.
In a large nonstick skillet, heat 3 tablespoons olive oil over medium heat. Working in batches, add the fish and cook, turning once, until browned, 6 minutes total. Drain on paper towels.
Combine the greens, tomatoes, pecans and onion. In a jar with a lid, shake the honey mustard and remaining 5 tablespoons olive oil; pour over the salad and toss. Serve the fish on top of the salad.
It is good to keep trying out new dishes but sorry to hear you wouldn’t make this one again. It really does look lovely from where I’m sitting
Rosie x
I was kind of excited about this one given the title and the amount of Tilapia in my freezer. That’s a bummer it wasn’t as good as you’d hoped. Fortunately you’ve exposed me to a whole bunch of Rachel Ray recipes that I WILL try!
That looks sneaky good and I am starving right now
It looks good, but I don’t know if I would care for fried fish in a salad either. Just nothing very exciting about it. I’ve enjoyed reading your RR posts this week. I’m thinking about doing a week of Barefoot Contessa!
The title of this one didn’t peak as much interest for me as the others. Fish for me is almost always in ceviche, but I do use tilapia for it! The big finale is tomorrow?!
Tilapia. A good adaptable fish, for sure. Perhaps the fish would be more comfortable resting on some grits and sauted onions! This still looks good, and boy, would I tuck into it.
oh deborah, i would love love to try this recipe!! tilapia is the kind of fish i grew up eating when i was a kid.;i have learned from a friend that there’s an asian market here in the south selling fresh tilapia..im sure my hubby will love this!! i’ll probably serve this with a pilaf rice on the side…what do you think?
Deb, I love tilapia and this is a recipe I’d like to try – even though you didn’t find it all that, I’m a sucker for fish!
Hey its not bad and looks like a healthy option.OK not that healthy as its fried, but its fish!
Sorry that this didn’t turn out as good as you expected, it looks delicious from the sounds and looks of it though!
Funny i happen to be eating fried tilapia and grits while reading this. The salad is delicious but then again, i love fish!