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Pan-Fried Tilapia and Spinach Salad

Pan-Fried Tilapia and Spinach Salad
  • Prep 10 min
  • Total 25 min
  • Servings 2
It's amazing how far a little fried fish will go! Tender, flaky tilapia on top of a fresh salad is an easy and flavorful dinner for summertime or any occasion where you want to eat light.
By Bev Cooks
Updated April 9, 2020

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 8 oz sliced baby bella mushrooms
  • 1 cup sliced zucchini
  • 1 pinch coarse salt and freshly ground pepper, plus more for seasoning fish
  • 3 tablespoons honey
  • 1 tablespoon fresh lime juice
  • 2 fresh tilapia fillets
  • 3 cups baby spinach
  • 1 cup cherry tomatoes, halved
  • 1/2 cup candied pecans
  • 4 tablespoons favorite bottled lime vinaigrette

Steps

  • 1
    Heat oil in a medium-sized skillet over medium-high heat. Add the mushrooms and zucchini, season with a pinch of salt and pepper and sauté for about 5 minutes, until softened and starting to brown. Remove from pan and set aside to keep warm.
  • 2
    In a small bowl, whisk honey and lime juice together.
  • 3
    Wipe the skillet clean, and coat with cooking spray or oil. Preheat to medium-high heat. Season the fish on both sides with salt and pepper and place in the pan. Fry for about 3 minutes on each side, brushing the fish with the honey lime glaze.
  • 4
    Divide the spinach leaves over two dinner plates. Arrange the grilled fish over the spinach, followed by the sautéed vegetables. Sprinkle the cherry tomatoes and candied nuts over the salads. Lightly dash with lime vinaigrette. Serve immediately.

Expert Tips

  • Interested in learning more about frying fish? We can help with that.
  • When the weather is warm, a light filet of fish is a great way to make sure you’re getting the protein you need. Swap the tilapia in this salad for any other kind of white fish, like cod or grouper, or try adding pan-fried shrimp instead.
  • To prevent your tilapia from breaking apart when you flip it, use two spatulas.

Nutrition Information

No nutrition information available for this recipe
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