Crispy Pan Seared Tilapia Salad, Succotash with Purple Wax Beans and Sweet Corn, Shaved Raddish, Charred Green Onion Vinaigrette

This crisp, refreshing salad is full of vibrant colors and makes for a lovely, satisfying meal. This dish highlights our garden vegetables in raw form and allows the true flavors to shine. From the garden we used sweet corn, purple wax beans, and radishes. The light and flaky fish provides a great texture to this dish. The whole meal is brought together by our homemade charred green onion vinaigrette! Of course, the onions are from the garden and when charred add the adequate amount of pungent flavor needed to tie this salad together. We hope you enjoy this dish as much as we do!

Salad, Tilapia, Fusion

Salads

American, Californian Cuisine,

Yield: 4 Servings

Author: Joey Lerma

Crispy Pan Seared Tilapia, Succotash Salad with Purple Wax Beans, Sweet Corn, Shaved Radish, Charred Green Onion Vinaigrette

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

A deliciously light and tasty salad that is full of simple flavors. The tender, flaky tilapia on top of this crisp refreshing salad makes for a perfect spring or summer evening meal.

Ingredients

The Salad

4ea 6oz Tilapia Filets
2ea Sweet Corn
6oz Purple Wax Beans
3ea Radish, shaved
1lb Arugula
4oz Corn starch
4oz Rice Flour
2oz Extra Virgin Olive Oil
Salt & Pepper, to taste

Charred Green Onion Vinaigrette

6ea Green Onion
2oz Apple Cider Vinegar
6oz Extra Virgin Olive Oil
2oz Organic Honey
1oz Dijon Mustard

Instructions

Charred Green Onion Vinaigrette

Heat a cast iron pan on high. Once hot, add the green onions until soft and slightly charred.
In a blender, add the green onions, 6oz of the extra virgin olive oil, organic honey, and dijon mustard. Blend on high, and season with salt and pepper.

For the Tilapia

On a plate, pat dry the tilapia with a paper towel and season with salt and pepper.
Evenly mix the rice flour and corn starch on a plate, and dredge the tilapia filets.
Heat the cast iron pan on medium, and add olive oil. Once the oil is hot, add the filets. Cook on each side for 2-3 minutes. Turn off the heat, and let the fish rest for a few minutes while you prepare the salad.

For the Salad

Shuck the corn, and set the kernels aside.
Wash the purple wax beans and cut off the stem of the beans, taking off about 1/4”. Cut the beans in half, and set aside.
Wash the radish, and using a knife or Japanese mandoline, thinly slice them into rounds, then set aside.
Wash the arugula, and place in a mixing bowl. Add the purple wax beans and corn. Drizzle the charred green onion vinaigrette and mix, seasoning with salt and pepper.
Add the salad to the serving bowl, then place the seared tilapia filets on top.
Garnish with the shaved radish.