I made this for the first time a couple months ago when I had my friend Liscious over to show off my fab new apartment. ( I’m sorry other friends…I know you all need shout outs too.) I read the recipe a few times, understood the method, and then just kind of threw it together while we were chatting over…ice water. Well, we sat down to eat and continued talking until about 5 bites in we both realized how GOOD this salad was! Easy, fresh, flavorful, filling. SOLD. She demanded the recipe and made it for her manfriend to rave reviews as well.
I attempted to recreate the magic last night for Manfriend (capital M). All went well. The pics came out good (after I remembered to take them). We sat down to eat. Oh shit. I oversalted the fish. It’s important to heavily season the fish, as salt and pepper is all it gets…but I got a little overzealous. It happens. It wasn’t unpalatable–just not to my standards. So, note the pics of the prepared fish, and take it with a grain of salt. Oh come on, that joke had to be made.
Sauteed Tilapia with Honey-Scallion Dressing
From Cooking Light
4 servings (I halve it)
- 2 1/2 T fresh lemon juice (approx 1 lemon, juiced)
- 2 T chopped green onions
- 1 T honey
- 1 T low-sodium soy sauce
- 1 t bottled ground fresh ginger (I use fresh ginger root, minced)
- 1/4 t dark sesame oil (I use light, I’m sure EVOO works fine)
- 1 T canola oil
- 4 6-oz tilapia fillets
- 1/2 t salt (ok, this is way not enough. but i went too far)
- 1/8 t black pepper (more of this too)
- 4 c. gourmet salad greens
- Prepare dressing: combine first 6 ingredient in bowl, stir well with whisk.
- To prepare fish, heat canola oil in a large nonstick skillet over medium heat.
- Sprinkle fish evenly with salt and pepper. Add fish to pan, cook 3 minutes on each side or until fish flakes easily when tested with a fork.
- Arrange 1 cup greens on each plate. (Manfriend likes his greens. We went sky-high with them)
- Place one fillet on each plate, drizzle with 2 T dressing.
Manfriend raved about the dressing. It really is awesome–bright and zingy, a perfect match with tender fish and crunchy greens. He wants to try it as a marinade…maybe for shrimp? Or as a dipping sauce for pot stickers or dumplings. Stay tuned–the possibilities are endless!