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Southern Fried Tilapia Salad

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.

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11 Responses to Southern-Fried Tilapia Salad {7 Days with Rachael Ray – Day 6}

  1. Rosie says:

    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

  2. Mary says:

    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!

  3. Tartelette says:

    That looks sneaky good and I am starving right now 🙂

  4. RecipeGirl says:

    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!

  5. Gretchen Noelle says:

    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?!

  6. Catherine Wilkinson says:

    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.

  7. Dhanggit says:

    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?

  8. Patricia Scarpin says:

    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!

  9. glamah16 says:

    Hey its not bad and looks like a healthy option.OK not that healthy as its fried, but its fish!

  10. Robin says:

    Sorry that this didn’t turn out as good as you expected, it looks delicious from the sounds and looks of it though!

  11. rochelle bailey says:

    Funny i happen to be eating fried tilapia and grits while reading this. The salad is delicious but then again, i love fish!

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