CREOLE TILAPIA SALAD with
TOASTED CUMIN LIME VINAIGRETTE
Tilapia:
~ Season both sides with Emeril Essence or creole/cajun spices
~ Heat coconut oil in a cast iron skillet
~ Blacken fish on both sides
Salad:
Spring mix greens
Cherry tomatoes, halved
Red onion, diced
1 ripe Haas avocados, peeled, pitted and cut into bite size pieces
Pepitas
Unsweetened, shredded coconut, toasted (watch closely to not burn)
Cilantro leaves, chopped for garnish
Assembly:
~ Flake fish over salad greens
~ Top with tomatoes, onion, avocado, pepitas, shredded toasted coconut
~ Top with desired amount of dressing
~ Garnish with chopped cilantro leaves
Toasted Cumin Lime Vinaigrette:
1/4 cup fresh lime juice
2 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoon cumin seeds, lightly toasted and ground *see note below
1/4 cup chopped cilantro
Salt and freshly ground pepper
1/2 cup extra virgin olive oil
Combine lime juice, vinegar, honey, cumin, cilantro, salt, and pepper in a bowl and whisk to combine. While whisking, slowly drizzle in the oil. Whisk until well-combined.
* NOTE: place cooled cumin seeds in a freezer ziplock bag; pressing down hard with a mallet to crush
