Tilapia Poboy With Radish And Cucumber Salad Food

TILAPIA WITH CUCUMBER RELISH

Steps:

• In a small bowl, combine cucumber and radishes. In another small bowl, whisk the vinegar, oil, 1/4 teaspoon salt, 1/8 teaspoon pepper and sugar. Pour over cucumber mixture; toss to coat evenly. Combine paprika and remaining salt and pepper; sprinkle over fillets., In a large nonstick skillet coated with cooking spray, melt butter. Add fish; cook for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with cucumber relish.

TILAPIA WITH CUCUMBER SALAD

Steps:

• In medium bowl, mix dressing ingredients. Stir in salad ingredients to coat.
• On plate, mix flour and seasoning. On second plate, place bread crumbs. In bowl, beat egg with fork. Coat fish with flour mixture. Dip into egg; coat well with bread crumbs.
• In 10-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add 2 fish fillets; cook 3 minutes. Carefully turn fish over. Reduce heat to medium; cook about 3 minutes longer or until fish flakes easily with fork. Repeat with remaining oil and fish. Serve fish topped with salad.

RADISH AND CUCUMBER SALAD

Steps:

• Place the cucumbers and radishes in an ice water bath for 8 to 10 minutes.
• Meanwhile, add the apple cider vinegar, oil, shallots, tarragon and sugar to a large bowl. Season with salt and pepper.
• Drain the cucumbers and radishes and place in a bowl. Drizzle the vinaigrette over the top. Season with salt and pepper. Serve immediately.

RADISH & CUCUMBER SALAD

Steps:

• Quarter the cucumber lengthways. Cut each quarter into roughly 1cm chunks, cutting on the angle to give a more interesting shape. Scatter into a serving bowl or onto a platter. Add the radishes, celery, onion and parsley.
• Put the lemon juice and oil in a glass jar with a lid, season and shake well. When ready to serve, pour the dressing over the salad and toss to combine.

TILAPIA PO'BOY WITH RADISH AND CUCUMBER SALAD

Steps:

• combine the cucumber, radishes, shallot, vinegar, 1 tablespoon of the oil, and 1/2 teaspoon each salt and pepper in a medium bowl. In a shallow bowl, combine the cornmeal, cajun seasoning and 1/4 teaspoon salt. dip the tilapia in the cornmeal, pressing gently to help it adhere. Heat 1 tablespoon of the remaining oil in a large skillet over medium high heat. add the tilapia and cook until opaque through out, 3-4 mins per side. Let cool slightly and then break into pieces. In a second medium bowl, gently toss the tilapia with the celery, celery leaves, and the remaining tablespoon of oil. Dividing evenly, spread the buns with the mayo and fill each with the tilapia salad. Serve with the radish/cucumber salad.

BLACKENED TILAPIA WITH RADISH AND CUCUMBER SALSA (WEIGHT WATCHER

Steps:

• Coat a large nonstick saute pan with cooking spray. Coat tilapia with blackening spice and cook over medium-high heat until fish flakes with a fork, about 2 to 3 minutes per side (do not over-crowd fish in pan. Only cook as much fish as can fit in a single layer. Cook in batches if necessary).
• Slice each rdish in half and then thinly slice each half into 1/2 moons. In a medium bowl, combine radishes, cucumber, red pepper, scallions, cilantro, lime juice and oil; season to taste with salt and pepper and service over fish.
• Yields about 5 ounces of fish and a scant 1/2 cup of salsa per serving.