Cajun Tilapia with Blistered Cherry Tomatoes
with quinoa / creamy cilantro lime vinaigrette
Searing cherry tomatoes until they blacken and burst concentrates their flavor. It makes them a great topping for fish and quinoa in this quick stove top meal.
- Quinoa, uncooked - 3/4 cup
- Stock, any type - 1 1/2 cups
- Limes - 1, wedges
- Tomatoes, cherry or grape - 1 1/2 cups, halved
- Tilapia - 4 filets (sub any white fish)
- Cajun seasoning - 4 tsp
- Butter - 2 Tbsp
- Oil, cooking - 1 Tbsp
- Jalapenos - 1/4, chopped
- Cilantro - 2 Tbsp, leaves torn and chopped
- Garlic - 2 cloves, chopped
- Yogurt, plain or Greek - 1/3 cup
- Oil, olive - 3 Tbsp
- Lime juice - 2 tsp
- Mustard, Dijon - 1 tsp
- Honey - 1/4 tsp
- Quinoa - Double if making Thursday’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)
- Make creamy cilantro lime vinaigrette - (Double if making Thursday's meal.) Roughly chop jalapenos (you can skip these or use just a small amount if you prefer less spice), cilantro and garlic. Combine with yogurt, olive oil, lime juice, mustard and honey. Blend with an immersion blender. Taste and season with some salt. (Can be done up to 5 days ahead)
- Limes / Tomatoes - Prep as directed. Store separately. (Can be done up to 2 days ahead)
- Tilapia - Rinse tilapia and pat dry. Season with Cajun seasoning and some salt (if salt is an ingredient in your Cajun seasoning, go easy on adding additional salt).
- Heat a large saute pan with over medium-high heat. Add butter and then tilapia to melted butter. Sear on both sides until fish is cooked through and flakes easily, 3 to 5 minutes total. Set tilapia aside and cover with foil to keep warm.
- Return pan to burner and increase to high heat. Add cooking oil and then tomatoes with a pinch of salt. Saute until tomatoes soften and start to blacken in spots, 4 to 5 minutes.
- If quinoa was made ahead, reheat in the microwave. (Remember to reserve half if doubled for Thursday.)
- Serve tilapia and tomatoes over quinoa. Drizzle vinaigrette over top and add lime wedges on the side.
Absolutely wonderful and not too much prep involved! Squeezing the lime wedges at the end makes a big difference.0 Helpful
We don’t like jalapeño or cilantro, so added some lime zest to the sauce to brighten it up. Baked the tilapia since I had frozen fillets.0 Helpful
One of our favorite dishes!! Added a side salad and we were set! Will surely make again!0 Helpful
Simple and delicious marinara. Added extra cherry tomatoes because I had them. Would do half the garlic in the dressing. Maybe I accidentally doubled it? Was super duper garlic-y.0 Helpful
substituted chicken, it was great!0 Helpful
I loved this. I forgot to double check amounts, so I accidentally used a whole jalapeno instead of just a quarter, so the vinaigrette was a tad spicier than I would have preferred, but it was still really good.0 Helpful