Pat tilapia dry with paper towels. Brush both sides of fillets with melted butter; sprinkle with blackened seasoning. Set aside.
Recipe
Author
Hy-Vee Seasons Magazine
Save Options
Description
Transport yourself to the tropics. This island oasis salad boasts blackened tilapia and coconut rice with black beans dressed with a mango vinaigrette.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 (4- to 5-oz.) Fish Market fresh Rainforest tilapia fillets | ||
| 2 tbsp. Hy-Vee salted butter, melted | ||
| 4 tsp. salt-free blackened seasoning | ||
| 2 tbsp. Gustare Vita olive oil, divided | ||
| 2 (8.5-oz.) pkg. ready-to-heat coconut jasmine rice | ||
| 1 c. Hy-Vee canned black beans, drained and rinsed | ||
| 2 c. loosely packed organic baby spinach and arugula blend | ||
| 1 c. Hy-Vee Short Cuts pineapple chunks | ||
| 1 avocado, seeded, peeled and sliced | ||
| ½ c. Hy-Vee plantain chips | ||
| ½ c. organic mango vinaigrette dressing | ||
| Lime wedges, for serving |
Things To Grab
- Paper towels
- Silicone brush
- Large nonstick skillet
- Platter
- Foil
- Medium bowl
- Cutting board
- Sharp knife
- 4 serving plates
Directions
Heat 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Cook 2 tilapia fillets for 3 to 5 minutes or until 145 degrees, turning once halfway through. Transfer to a platter; loosely cover with foil. Slightly cool skillet; repeat with remaining 1 Tbsp. oil and 2 tilapia fillets.
Meanwhile, heat rice in microwave according to pkg. directions. Transfer to a medium bowl; add beans and toss to combine. Divide mixture among 4 serving plates.
Arrange fish, salad greens, pineapple, avocado and plantain chips on top of rice mixture. Drizzle with mango dressing. Serve with lime wedges, if desired.
Nutrition facts
Servings
790 Calories per serving
Amounts Per Serving
- Total Fat: 38g
- Cholesterol: 85mg
- Sodium: 470mg
- Total Carbohydrates: 78g
- Protein: 39g
Daily Values
0%
Iron 15%
0%
Calcium 8%
0%
Vitamin D 20%
0%
Potassium 20%