Recipes
Summer Tilapia Salad with Tomato & Cucumber
Uses: tilapia, iceberg lettuce, cucumber, tomato, fennel
Ingredients:
- 1 cooked tilapia fillet, 5 to 6 ounces
- 1 to 2 cups chopped iceberg lettuce
- 1/4 cucumber, diced
- 1/2 plum tomato, diced
- 2 tablespoons thin sliced fennel
- 1 teaspoon vinegar or lemon juice, if available
Instructions:
- Cook the tilapia in a pan or oven with salt, pepper, and Italian seasoning until it is opaque, flaky, and reaches an internal temperature of 145°F. Let it cool slightly.
- Chop iceberg lettuce, cucumber, tomato, and fennel.
- Flake the tilapia into large pieces.
- Toss the vegetables with vinegar or lemon juice, a small drizzle of oil if available, black pepper, and oregano.
- Place tilapia on top and serve as a light lunch salad.
Good for: A fresh fish salad inspired by simple Italian seafood plates, but made with tilapia.
Optional: Serve with toasted wheat bread on the side.