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Pan Seared Tilapia with Honey-Jalapeño Vinaigrette

Pan Seared Tilapia

A QUICK BITE Finding time for the family to eat together can be challenging. Try quick, healthy meals like this Pan Seared Tilapia. (Photo courtesy of the Junior League of Houston)

From Peace Meals


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)


Recipe directions: 

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.

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