Blackened Tilapia with Radish and Cucumber Salsa (3)

By Realtychick

Ingredients

• 1 spray(s) cooking spray
• 3/4 pound(s) raw farm-raised tilapia
• 1.5 Tbsp Chef Paul Prudhomme's Magic Seasoning Blends Blackened Redfish Magic, or other brand, or to taste
• 3 medium radishes, red
• 1/2 medium cucumber(s), chopped
• 1/4 medium sweet red pepper(s), chopped
• 2 medium scallion(s), sliced
• 1 Tbsp cilantro, fresh, chopped
• 1 Tbsp fresh lime juice
• 1/2 tsp olive oil
• pinch table salt
• pinch black pepper

Preparation

Step 1

Coat a large nonstick sauté pan with cooking spray. Coat tilapia with blackening spice and cook over medium-high heat until fish flakes with a fork, about 2 to 3 minutes per side. (Do not over-crowd fish in pan. Only cook as much fish as can fit in a single layer. Cook in batches, if necessary.)


Slice each radish in half and then thinly slice each half into 1/2 moons. In a medium bowl, combine radishes, cucumber, red pepper, scallions, cilantro, lime juice and oil; season to taste with salt and pepper and serve over fish. Yields about 5 ounces of fish and a scant 1/2 cup of salsa per serving.