Mixed Green salad with Pan grilled tilapia
Ingredients
- 2 tilapia fillets
- 1 Tbsp Essiespice Mango Chili Medley
- 1 Tbsp packed chopped parsley
- 1/2 Tbsp minced garlic
- 2 Tbsp olive oil
- 1/2 tsp Kosher salt (or salt to taste, you can taste the marinade)
Salad
- 2 cups mixed kale/spinach greens (roughly chopped)
- 1 cup fresh mango chunks
- 1 avocado diced (About a cup)
Dressing
- 2 Tbsp olive oil
- 1 Tbsp Honey ginger balsamic
- 1 tsp lemon juice
- salt to taste
- black pepper to taste
Instructions
- Combine all marinade ingredients in a bowl and whisk. Transfer fish into a zip lock bag, add marinade and move around until fish is well coated. Let marinade for about 15 minutes. (or freeze and thaw the night before in the fridge)
- Heat cast iron skillet or grill pan and add olive oil. Grill on each side for 3-4 minutes until fish is easily flakes off with a fork. Serve over salad.
- In a large bowl, combine salad greens with mango. Add salad dressing and toss. Transfer into serving bowls or plates. Add avocado chunks and top with tilapia. Enjoy