Blackened Tilapia with Radish and Cucumber Salsa

By Gibby

Weight Watchers Recipe - 4 points

Ingredients

• 1 spray(s) cooking spray, (5 one-second sprays per serving)
• 1 1/2 pound(s) uncooked farm raised tilapia
• 3 Tbsp Chef Paul Prudhomme's Magic Seasoning Blends Blackened redfish magic, or other brand, or to taste
• 5 medium fresh radish(es), red
• 1 medium cucumber(s), chopped
• 1/2 medium sweet red pepper(s), chopped
• 3 medium uncooked scallion(s), sliced
• 1 Tbsp cilantro, chopped
• 2 Tbsp fresh lime juice
• 1 tsp olive oil
• 1/8 tsp table salt
• 1/8 tsp black pepper

Preparation

Step 1

Coat large nonstick sauté pan with cooking spray. Coat tilapia with blackening spice and cook (as many fillets as will fit without over-crowding) over medium-high heat until fish flakes with a fork, about 2 to 3 minutes per side. Remove from pan and repeat with remaining fillets.

Combine cucumber, radishes, red pepper, scallions, cilantro, lime juice and olive oil in a medium bowl. Season to taste with salt and pepper and serve on top of fish. Yields about five ounces fish and a scant 1/2 cup of salsa per serving.