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Blackened Tilapia Salad

This Blackened Tilapia Salad is a delicious Whole30 weeknight dinner!

blackened tilapia salad

I don’t know about you all, but I’ve never been a big fan of salads for dinner.

I would take a big sweet potato and egg hash any day! . . . but then again, I would eat sweet potatoes and eggs for every meal if I could. Salads just seem boring and bland to me. Why would I waste an entire meal on a salad when I could eat something much tastier? Beets me. <– Sorry, that was a terrible pun.

This blackened tilapia salad changed my opinion about salads for dinner. In fact, I liked it so much, I ate the leftovers for lunch the next day. This salad is that good, you guys.

You know what makes it so good? The incredible blackening spice that we slather all over the fish. annnnnnd . . . crispy capers.

CRISPY CAPERS!!!

blackened tilapia salad

I tried capers for the first time earlier this year, and they were so. stinkin’. good. I had them on a delicious salad that actually inspired today’s recipe!

So, what are capers? Um, give me a sec to Google it.

*elevator music*

Okay, capers are basically the pickled flower buds of a Mediterranean bush. They are small and briny, and they’re common ingredients in salad dressings, lox bagels, and deviled eggs. To watch a great video explanation by Martha Stewart, click here.

Capers are somewhat of an acquired taste. I think of them as a cross between olives and pickles, which — if I’m being honest — sounds straight-up nasty. I promise, they’re delicious! I’d never share a recipe I didn’t love and devour myself.

blackened tilapia salad

This salad is so full of colors and flavors! In case you couldn’t tell, I had a LOT of fun with this photoshoot! Something about pretty food just gets me every time . . .  speaking of which, look out for a really pretty fall dessert later this week. You do NOT want to miss it.

Anyway, back to salad. Normally, salad = sad face, but not today! This salad = smiles. Is that a cheesy joke? No, not really . . . this salad is dairy-free!*

GOOD LORD, I need to stop making so many bad jokes! But seriously, this salad is:

a.) dairy-free, gluten-free, nut-free, Paleo, Whole30, et cetera.

b.) DANG GOOD.

c.) nuff said.

*Actually, we ate this salad with a bit of raw & unpasteurized cheddar cheese . . . heaven in my mouth.

blackened tilapia salad

I don’t know about you, but I’m feeling 22, but this salad is going on my regular rotation of weeknight meals. It’s so easy, even I could make it.

Oh wait . . . I did make it.

See?! I made it, so it must be stupid easy! <– Guys, I’m not a very talented chef. I’m pretty good at not burning myself and not cutting my fingers off (watch these two things happen in the next week because I just jinxed myself . . .), but that’s about it. I am by no means a sous chef. Or even a chef, for that matter. I just happen to have a food blog.

A food blog with VERRRRY easy recipes (like this blackened tilapia salad).

blackened tilapia salad

You’re welcome.

Print Recipe
Blackened Tilapia Salad
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Blackening spice
Salad
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Blackening spice
Salad
Instructions
  1. Heat a skillet over medium-high heat. Add a large drizzle of olive oil.
  2. Combine the blackening spice thoroughly in a small bowl. Coat the tilapia filets lightly with olive oil, then pack the blackening spice thoroughly onto the filets.
  3. Cook the filets for 2 to 2 1/2 minutes per side in the hot pan with plenty of olive oil (too little, and the fish will stick to the pan).
  4. Once the fish is done cooking, scrape out any remaining bits of spice and add more olive oil to the pan. Add the capers to the pan and cook for about 1 minute. Cover if necessary; the capers may splatter.
  5. Remove the capers from the pan and assemble the salads: Chop the romaine lettuce and divide between two bowls. Add a few generous handfuls of cherry tomatoes to the bowls, then add one filet to each bowl. Top with the crispy capers and serve.

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