Grilling tilapia gives it a delicious charred flavor that complements this Mexican-inspired salad. To ensure that the fish doesn’t stick to the grill, coat the fish with oil before grilling, and do not flip until the edges look opaque.
Recipe Courtesy of Shirley Fan
|1/4 cup lime juice||1 pint grape tomatoes|
|1/2 cup (plus more) extra-virgin olive oil||1 cup canned black beans, rinsed and drained|
|4 teaspoons honey||1 cup corn kernels|
|1 1/4 teaspoons ground cumin, divided||1 medium avocado, halved, pitted, and diced|
|kosher salt and black pepper||2-3 tilapia fillets (about 12 ounces total)|
|2 medium heads Romaine lettuce, chopped|
In a medium bowl, combine the lime juice, ½ cup olive oil, honey, and 1 teaspoon cumin. Whisk to combine. Season with salt and pepper. Set aside.
In a large serving bowl or platter, arrange the lettuce. Scatter the tomatoes, black beans, corn, and avocado over the lettuce. Set aside.
Rub enough olive oil over the fish to coat. Season with salt and pepper.
Heat a grill pan or grill over medium-high heat. When hot, add the fish and cook until it is firm, about 3 to 4 minutes per side.
Break the fish into bite-sized pieces and scatter over the salad. Serve with the reserved dressing.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf