The Weekend Gourmet: Driscoll's Berry Week Continues...Featuring Spicy Seared Tilapia with Strawberry-Avocado Salsa F

Thursday, May 16, 2013

Driscoll's Berry Week Continues...Featuring Spicy Seared Tilapia with Strawberry-Avocado Salsa

Driscoll's Berry Week continues with a healthy entree that's as colorful as it is tasty! I love fruit, but if someone made me pick one favorite? It would have to be strawberries...red is my favorite color, and nothing beats a sweet and juicy strawberry in my book! Driscoll's organic strawberries are my personal favorite, because they're consistently juicy and sweet. I wanted to feature a fun entree that could be whipped up after a busy day in the office, but was fancy enough to serve to company for a nice dinner party. I found just what I was looking for with my Spicy Seared Tilapia with Strawberry-Avocado Salsa!

Seriously, what's not to love about a slightly spicy salsa made with sweet, juicy strawberries and creamy avocado? That's right...nothing! This refreshing salsa could easily be served over grilled chicken breast, but I thought it would pair especially nicely with quick-cook tilapia that's been sprinkled with spicy Cajun rub. I was right! While I cooked up some garlic-flavored rice, it gave me just enough time to make the salsa and sear the tilapia. This gorgeous dinner was assembled and on the table in just over 30 minutes.


This dish definitely has a lot of the "wow factor" that I love! Gorgeous to look at, bursting with flavor, healthy AND quick to make? That's a winning combination for busy cooks, my friends!  You're going to want to make this one...and soon! Let me show you how quick and simple this dinner is to whip up.


Spicy Seared Tilapia with Strawberry-Avocado Salsa
Salsa adapted from Cooking Light

Step 1: Cook a package of your favorite rice mix according to package directions [NOTE: I used Zatarain's Garlic Butter rice, omitting the butter]. Make the salsa by combining the following ingredients in a bowl: 1 cup diced Driscoll's organic strawberries, 2 tbs. finely diced purple onion, 1/2 a seeded and finely diced serrano pepper, 1/2 cup diced avocado (about half of a medium avocado), 1 tsp. dried cilantro, 1 tbs. honey, the juicy of half a lime, and salt & pepper to taste. Carefully stir until all ingredients are combined...be gentle so you don't break up the avocado. 


Step 2: Let the salsa hang out in the fridge while you prepare the tilapia. Add 1 tbs. of olive oil to a large non-stick pan over med-high heat. Generously sprinkle both sides of three tilapia fillets with your favorite Cajun seasoning [NOTE: I used Chef Paul's Seafood Magic]. Sear the fish for 3-4 minutes per side, until it is golden-brown and cooked through. To served, spoon the cooked rice on a serving platter. Top with the tilapia fillets, and spoon the reserved strawberry-avocado salsa evenly on each fillet. 

Aye carumba, is this fish ever good! The salsa is slightly spicy from the serrano pepper...and tangy sweet thanks to the strawberries, lime juice, and honey. The avocado provides the perfect creamy texture and cooling effect. Put it all together, and you've got something that's definitely not your average fish dinner. It colorful, flavorful...and refreshing. I can't wait to make it again this Summer...I know that it will be part of our warm-weather dinner rotation over the next few months!

Remember...my friends at Driscoll's are going to give one of my readers two coupons for free berries, so make sure to leave a comment AND your e-mail below to enter the giveaway. I'll be accepting entries until Driscoll's Berry Week ends this Saturday (5/18) at 1159 p.m. The winner will be notified via e-mail on Sunday. I'll be wrapping up the berry-licious festivities on Saturday with a very special dessert. I'll give you a hint: it's something that combines my love of blueberries and lemon in one sweet and tangy bite. You won't want to miss it if you love this flavor combo as much as I do!!

Disclosure: Driscoll's Berries provided me with coupons for free berries to facilitate this series of recipes. All opinions expressed are my own.

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