Seared Tilapia with Olive Vinaigrette and Warm Chickpea Salad
By Jessica RudolphPublished on October 31, 2023
Time
40 Minutes
Yield
Serves 4
Ingredients
4 (5- to 6-ounce) skinless tilapia fillets 3½ teaspoons kosher salt, divided1 red bell pepper, stemmed, seeded, and chopped fine1 small red onion, chopped fine2 tablespoons red wine vinegar, divided¾ teaspoon pepper, divided2 (15-ounce) cans chickpeas, rinsed½ cup extra-virgin olive oil, divided1 tablespoon chopped fresh oregano 1 cup pitted Castelvetrano olives, chopped coarse
Instructions
- Sprinkle tilapia all over with 1 teaspoon salt and let sit for 15 minutes. Combine bell pepper, onion, 1 tablespoon vinegar,½ teaspoon pepper, and 2 teaspoons salt in large bowl. Heat chickpeas and ¼ cup oil in 12-inch nonstick skillet over medium heat until warmed through, about 3 minutes, coarsely mashing about one-quarter of them. Stir chickpeas into vegetable mixture.
- Pat tilapia dry with paper towels. Cut each fillet along seam running down middle to create 1 thick half and 1 thin half. Heat 2 tablespoons oil in now-empty skillet over high heat until just smoking. Add thick fillets to skillet. Cook until golden brown on both sides and registering 130 to 135 degrees, 2 to 3 minutes per side. Transfer to plate. Add thin fillets to skillet and cook until golden brown, about 1 minute per side. Transfer to plate.
- Combine oregano and remaining ½ teaspoon salt, 1 tablespoon vinegar, and ¼ teaspoon pepper in bowl. Slowly whisk in remaining 2 tablespoons oil until emulsified. Stir in olives. Serve.
Time
40 MinutesYield
Serves 4Ingredients
4 (5- to 6-ounce) skinless tilapia fillets
3½ teaspoons kosher salt, divided
1 red bell pepper, stemmed, seeded, and chopped fine
1 small red onion, chopped fine
2 tablespoons red wine vinegar, divided
¾ teaspoon pepper, divided
2 (15-ounce) cans chickpeas, rinsed
½ cup extra-virgin olive oil, divided
1 tablespoon chopped fresh oregano
1 cup pitted Castelvetrano olives, chopped coarse
Ingredients
4 (5- to 6-ounce) skinless tilapia fillets
3½ teaspoons kosher salt, divided
1 red bell pepper, stemmed, seeded, and chopped fine
1 small red onion, chopped fine
2 tablespoons red wine vinegar, divided
¾ teaspoon pepper, divided
2 (15-ounce) cans chickpeas, rinsed
½ cup extra-virgin olive oil, divided
1 tablespoon chopped fresh oregano
1 cup pitted Castelvetrano olives, chopped coarse
Ingredients
4 (5- to 6-ounce) skinless tilapia fillets
3½ teaspoons kosher salt, divided
1 red bell pepper, stemmed, seeded, and chopped fine
1 small red onion, chopped fine
2 tablespoons red wine vinegar, divided
¾ teaspoon pepper, divided
2 (15-ounce) cans chickpeas, rinsed
½ cup extra-virgin olive oil, divided
1 tablespoon chopped fresh oregano
1 cup pitted Castelvetrano olives, chopped coarse
Why This Recipe Works
Tilapia fillets naturally have a thick side and a thin side; separating them allowed us to achieve perfectly cooked portions with a golden-brown crust.
Instructions
- Sprinkle tilapia all over with 1 teaspoon salt and let sit for 15 minutes. Combine bell pepper, onion, 1 tablespoon vinegar,½ teaspoon pepper, and 2 teaspoons salt in large bowl. Heat chickpeas and ¼ cup oil in 12-inch nonstick skillet over medium heat until warmed through, about 3 minutes, coarsely mashing about one-quarter of them. Stir chickpeas into vegetable mixture.
- Pat tilapia dry with paper towels. Cut each fillet along seam running down middle to create 1 thick half and 1 thin half. Heat 2 tablespoons oil in now-empty skillet over high heat until just smoking. Add thick fillets to skillet. Cook until golden brown on both sides and registering 130 to 135 degrees, 2 to 3 minutes per side. Transfer to plate. Add thin fillets to skillet and cook until golden brown, about 1 minute per side. Transfer to plate.
- Combine oregano and remaining ½ teaspoon salt, 1 tablespoon vinegar, and ¼ teaspoon pepper in bowl. Slowly whisk in remaining 2 tablespoons oil until emulsified. Stir in olives. Serve.
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