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Prep
Difficulty
Easy
Time
Estimate
1 hour
Slice the vegetables for the root salad, first. Preheat the oven and bread up the tilapia. Once the Tilapia is in the oven roasting, mince up the salsa and whip up the salad dressing. Serve the dressing and salsa on the side of the hot fish and salad.
This is a tossed salad of greens & thinly sliced spring root vegetables. Left undressed and sealed well in the fridge this salad will last several days providing you with quick veggies whenever you need. Use a favorite dressing to top it or do it Italian style- drizzled with a beautiful extra virgin olive oil and an aged thick balsamic vinegar.
A nutty crust brings tilapia up to a new level and is especially lovely paired with most any fall side dishes. It is perfect solo or with a tangy sweet sauce. The crusted fish comes together quickly as soon as the pecans are chopped and bakes at a high temperature until golden, rather then pan searing. Make it gluten free with brown-rice flour and gluten free breadcrumbs. Save time by using pecan meal if you can find it, almond or hazelnut meal can work as well.
Strawberries are minced up with mint or basil and a few tasty extras that bring them altogether. Serve this on fish, chicken or steak for a fresh side sauce.
Champagne vinegar and whole-grain mustard makes up this simple vinaigrette. Make a triple batch to last for a week or two.
