Pan fried tilapia served over sauteed cabbage covered with fresh salsa.
Chef's notes
This is a simple recipe that I believe all can enjoy. Pan frying the tilapia and sauteing the cabbage are easily found on the rouxbe website.
Steps
1
Making the salsa
Ingredients
1/2 white onion
2 cloves garlilc
2 cups fresh cilantro
2 jalapeno peppers
2 on the vine tomatoes
Finely chopped the onion, peppers and cilantro. Slice the Garlic cloves and dice the tomatoes. Combine all these ingredients into a bowl and mix together well. Set aside.
2
Pan fry the Tilapia
Ingredients
4 tilapia filets (5-7 oz)
1-2 tbsp of Extra Virgin Olive Oil
Kosher salt
Black Pepper
Heat the pan on medium-high heat. Once pan is warm add the EVOO. Season both sides of tilapia with salt and pepper then place into pan. Once tilapia is in pan reduce heat to medium - low. Fry the first side until edges are opaque then flip. Once the tilapia flakes (or nearly breaks when lifted with a spatula) remove from pan. Cover with foil tent to keep warm.
3
Sauteed Cabbage
Ingredients
1/2 head of cabbage
3 tbsp of unsalted butter
1 tsp of kosher salt
1 tsp black pepper
1 tsp red pepper flakes
Drain the oil from pan and return to stove and increase heat to medium-high. Place butter into pan and allow to melt. While butter is melting cut your cabbage to desired size. Once butter is melted, place the cabbage into the pan, reduce heat to medium, saute 3-4 minutes add red pepper flakes and saute for another minute. Remove from heat.
4
Plating
Ingredients
All
Divide the cabbage evenly on 4 plates. Place the tilapia filets over the cabbage and top with the salsa. Serve immediately. Enjoy!
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