Blackened Tilapia with Chayote-Mango Pasta Salad
Being from the Caribbean, my partner Lu loves tropical flavors—he goes crazy for anything that comes with mango. I’ve made him swordfish with mango-avocado salsa, zucchini pasta cooked with mango and coconut flakes, and this tilapia recipe, which is probably his favorite. The spicy, blackened fish gets along famously with the sweet mango and refreshing chayote and bell pepper. With fresh herbs like cilantro and mint, you’ll have to check out your window to make sure you’re not at the beach!
Suggested equipment: A julienne peeler, sharp paring knife, or a spiralizer.
If you need to buy the tool to make this happen, check out Guide’s list of Best Spiralizers.
For the salad:
- 1 large chayote, spiralized with blade d, noodles trimmed
- 1 red bell pepper, spiralized with blade a, noodles trimmed
- 1 ripe mango, sliced into matchsticks
- 1 cup chopped tomato
- ½ cup diced red onion
- 2 tablespoons finely chopped fresh cilantro
- 2 tablespoons finely chopped fresh mint
- Juice of 1 lime
- 2 teaspoons extra-virgin olive oil
- ¼ teaspoon cayenne pepper
- [[Salt and pepper]]
For the seasoning:
- 4 teaspoons paprika
- 1 teaspoon cayenne pepper
- 2 teaspoons dried oregano
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons ground cumin
- 4 (3-ounce) tilapia fillets
- 1 tablespoon extra-virgin olive oil
1Make the salad: Place all the ingredients for the salad in a large bowl. Gently toss to combine and marinate in the refrigerator until ready to serve.
2Make the seasoning: In a small bowl, mix together the spices for the seasoning. Rub it into both sides of the tilapia fillets.
3Heat the oil in a large skillet over medium-high heat. When the oil is shimmering, add the tilapia. Cook for 3 minutes per side or until the fish is opaque and flakes easily with a fork.
4Divide the chayote salad among four plates and top each with a tilapia fillet, pouring any pan juices over the top.
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