Chili Lime Pan Seared Tilapia with Apple Salsa and Quinoa
This meal was inspired by a recipe I found online when I was looking for ideas for searing fish. You can use this recipe in a corn tortilla and have tacos in lieu of quinoa and shred the tilapia after it’s made.
Chili Lime Pan Seared Tilapia with Apple Salsa and Quinoa
This meal was inspired by a recipe I found online when I was looking for ideas for searing fish. You can use this recipe in a corn tortilla and have tacos in lieu of quinoa and shred the tilapia after it’s made.
Open in Cookpad AppSteps
- 1
Mix together the brown sugar, chili powder, salt, garlic powder, orange peel, and zest of 1 lime together in a small bowl.
- 2
Remove tilapia fillets from package and rub both sides of each fillet with the chili mixture.
- 3
Heat oil in nonstick skillet over medium high heat. Cook tilapia fillets for 4 minutes per first side and then carefully flip.
- 4
Do not overcrowd your skillet, as this will cause your tilapia to steam and not brown. Instead, you can use half the oil and cook in 2 batches if needed
- 5
Rest fish for 5 minutes before serving with Apple Salsa.
- 6
Boil quinoa rice in 2cps water. Simmer and cover about 15min or until water is absorbed.
- 7
Mix together apple, cilantro, and red onion with juice from 2nd lime. Season with a pinch of salt if desired
- 8
Place bed of Quinoa, Tilapia, and top with Apple Salsa. Serve and enjoy!
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