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Pan-Seared Tilapia with Roasted Red Pepper Salsa
with broccolini and avocado salad

Active: 30 Total: 30

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.



Broccolini and Avocado Salad:
  • Vinegar, balsamic - 2 Tbsp
  • Mustard, Dijon - 2 tsp
  • Honey - 2 tsp
  • Oil, olive - 3 Tbsp
  • Broccolini - 1 bunch , ends trimmed, chopped into bite-sized pieces
  • Avocados - 1 , chopped
  • Salad greens - 5 oz
  • Pumpkin seeds (pepita) - 1/3 cup
Pan-Seared Tilapia with Roasted Red Pepper Salsa:
  • Lemons - 1/2 , wedges
  • Tilapia fillets - 4
  • Oil, cooking - 1 Tbsp
  • Roasted red pepper salsa (ingredients listed separately) - ~1 cup
Roasted Red Pepper Salsa:
  • 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


  1. 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)

  2. Make vinaigrette - Whisk together balsamic vinegar, Dijon mustard, honey and olive oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead)

  3. 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)

  4. Lemons (the portion for the fish) - Slice into wedges. (Can be done up to 3 days ahead)

  5. Tilapia - Rinse and dry fish. Lightly salt and pepper.

  6. Avocados - Chop avocados. 

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  1. 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. 

  2. Toss salad greens with broccolini, avocados, pumpkin seeds and vinaigrette.

  3. Serve tilapia with salsa on top and broccolini salad on the side. Enjoy with extra lemon wedges for squeezing over fish and broccolini. 



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