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Pan-Fried Tilapia and Spinach Salad
1 tablespoon extra-virgin olive oil 8oz sliced baby bella mushrooms 1 cup sliced zucchini 1 pinch coarse salt and freshly ground pepper, seasoning fish 3 tablespoons honey 1 tablespoon fresh lime juice 2 fresh tilapia fillets 3 cups baby spinach 1 cup cherry tomatoes, halved 1/2 cup candied pecans 4 tablespoons favorite bottled lime vinaigrette
Heat oil in a medium-sized skillet over medium-high heat. Add the mushrooms and zucchini, season with a pinch of salt and pepper and sauté for about 5 minutes, until softened and starting to brown. Remove from pan and set aside to keep warm.
In a small bowl, whisk honey and lime juice together.
Wipe the skillet clean, and coat with cooking spray or oil. Preheat to medium-high heat. Season the fish on both sides with salt and pepper and place in the pan. Fry for about 3 minutes on each side, brushing the fish with the honey-lime glaze.
Arrange the grilled fish over the spinach, followed by the sautéed vegetables. Sprinkle the cherry tomatoes and candied nuts over the salads. Lightly dash with lime vinaigrette. Serve immediately.