Pan-Seared Tilapia with Cilantro, Soy, Ginger and Avocado

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!

Tilapia with Cilantro Sauce and Avocado


  • 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


  1. 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.
  2. Place a large skillet over medium-high heat and coat with the remaining 1 tbsp. of olive oil.
  3. Add the tilapia to the pan with half of the cilantro mixture and sauté until lightly browned and cooked through, about 10 minutes.
  4. Serve with the sliced avocado and remaining cilantro sauce, drizzled over the fish.
  5. Garnish with cilantro, if desired.

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