Pan-Seared Tilapia with Roasted Red Pepper Salsa
with lemon quinoa
This fresh, light dinner feels like a satisfying way to start out the new year. When the recipe was first introduced to our community in March 2015, it called for quite a bit of chopping by hand, so we've cut down on prep time by making the salsa in the food processor.
Smarts: The flavors in the salsa will develop in the fridge, so make it ahead of time to bring out the most flavor.
Ingredients
- Quinoa, uncooked - 3/4 cups
- Stock, any type - 1 1/2 cups
- Broccolini - 1 bunch , ends trimmed, chopped into bite-sized pieces
- Lemon juice - 2 Tbsp
- Oil, olive - 1 Tbsp
- Lemons - 1/2 , wedges
- Tilapia fillets - 4
- Oil, cooking - 1 Tbsp
- Roasted red pepper salsa (ingredients listed separately) - ~1 cup
- Onions, red and medium - 1/4 , chopped
- Roasted red peppers (16 oz / 454 g) - 1/2 jar
- Vinegar, red wine - 1 tsp
- Capers - 1 Tbsp , drained and rinsed
Prep
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Quinoa - Double if making Tuesday's meal. Combine quinoa with stock and a pinch of salt in a saucepan. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. Remove from heat when finished to prevent burning / sticking. (Can be done up to 5 days ahead)
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Make salsa - Double if making Wednesday's meal. Place onions in the bowl of a food processor. Pulse onions until broken down into small pieces. Drain and rinse red peppers and add to onions with vinegar and capers. Pulse 8 to 10 more times, until ingredients are chopped but small pieces still remain. (Note: if you prefer, you can also chop everything by hand.) (Can be done up to 5 days ahead)
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Broccolini - Trim ends and chop broccolini into bite-sized pieces and place into a microwave-safe dish. Toss with some salt. Cover with a damp paper towel and microwave for 2 ½ to 3 minutes, until broccolini is tender but still crunchy. (Can be done up to 5 days ahead)
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Lemons (the portion for the fish) - Slice into wedges. (Can be done up to 3 days ahead)
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Tilapia - Rinse and dry fish. Lightly salt and pepper.
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Make
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Heat a frying pan over medium-high heat. Add cooking oil and tilapia. Sear on both sides until golden brown and cooked through, 2 to 3 minutes on each side.
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Reheat quinoa (remember to save half if doubled for Tuesday) and broccolini if made ahead. Toss quinoa with broccolini, lemon juice and olive oil. Season with some salt and pepper.
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Serve tilapia over quinoa. Top with salsa and serve lemon wedges on the side. Enjoy!
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