I was perusing recipes yesterday that used avocados, as I had four ripe ones ready to eat and knew I didn’t want to make guacamole or add them to a salad, but rather in some kind of main dish. I came across one from Tyler Florence which sounded delicious using sushi-grade tuna, and decided to try it with the tilapia I had on hand. Needless to say, it was fabulous, in addition to being easy to make. Oh, and it’s healthy, too!
- 2 big handfuls fresh cilantro leaves, finely chopped
- 1/2 jalapeño, diced
- 1 tsp. grated fresh ginger
- 1 garlic clove, grated
- 2 limes, juiced
- 2 tbsp. reduced sodium soy sauce
- Pinch of granulated sugar
- Sea salt and freshly ground black pepper
- 3 tbsp. extra-virgin olive oil
- 2 Tilapia filets, about 3 oz. each
- 1 ripe avocado, halved, peeled, pitted, and sliced
- In a mixing bowl, combine the cilantro, jalapeño, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tbsp. of olive oil. Stir the ingredients together until well incorporated.
- Place a large skillet over medium-high heat and coat with the remaining 1 tbsp. of olive oil.
- Add the tilapia to the pan with half of the cilantro mixture and sauté until lightly browned and cooked through, about 10 minutes.
- Serve with the sliced avocado and remaining cilantro sauce, drizzled over the fish.
- Garnish with cilantro, if desired.