Pan Seared Tilapia with Honey-Jalapeño Vinaigrette
2 Tablespoons apple cider vinegar
2 Tablespoons chopped white or red onion
¼ teaspoon coarse salt
1 teaspoon plus ¼ cup olive oil, divided
1 to 2 medium jalapeños
1 Tablespoon honey
1 Tablespoon chopped fresh cilantro
1 clove garlic, finely minced
1 Tablespoon Dijon mustard
Freshly ground pepper
6 tilapia fillets (about 5 to 6 ounces each) (may substitute any flaky white fish)
Combine the vinegar and onions in a small bowl; season with the salt and let stand for 10 minutes. Heat 1 teaspoon of the olive oil in a small skillet over medium-high. Add the whole jalapeños and cook, turning, until charred on all sides, about 3 to 5 minutes. Cool slightly and remove the charred skin; stem, seed and finely chop the jalapeños. Whisk the jalapeños, honey, cilantro, garlic, mustard and remaining ¼ cup of the olive oil into the reserved vinegar-onion mixture. Season vinaigrette with salt and pepper. Lightly oil a large nonstick skillet and heat over high. Season the fillets with salt and pepper, and sear for 6 to 8 minutes, turning once, until opaque throughout. Transfer the fish to a platter. Whisk the vinaigrette and spoon over the fish. Serves 6.