Tilapia in Balsamic Reduction W Cucumber and Cabbage Salad
Transform your dinner routine with this enticing recipe for Tilapia in Balsamic Reduction paired with a refreshing Cucumber and Cabbage Salad. Perfectly seasoned tilapia fillets are pan-seared to golden perfection, then drizzled with a rich balsamic vinegar and honey reduction infused with garlic for a delightful balance of tangy and sweet flavors. The vibrant cucumber and purple cabbage salad, tossed with a zesty lime-cilantro dressing, provides a crisp, refreshing counterpart to the savory fish. Ready in just 35 minutes, this dish is a harmony of bold flavors and bright textures, making it an ideal choice for a quick yet elegant meal. Ideal for healthy dinner ideas and Mediterranean-inspired recipes, this combination is both nutritious and delicious.
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Recipe Information
Ingredients
- 4 pieces Tilapia fillets
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 0.33 cup Balsamic vinegar
- 1 tablespoon Honey
- 2 cloves Garlic (minced)
- 1 piece English cucumber
- 2 cups Purple cabbage (shredded)
- 1 large Carrot (grated)
- 1 piece Lime (juiced)
- 2 tablespoons Fresh cilantro (chopped)
- 0.5 teaspoon Salt (for salad)
- 0.25 teaspoon Black pepper (for salad)
Instructions
Season the tilapia fillets on both sides with 1 teaspoon each of salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the tilapia fillets and cook for 3-4 minutes on each side until golden brown and cooked through. Remove the tilapia from the skillet and set aside.
In the same skillet, lower the heat to medium-low and add the minced garlic. Sauté for 1 minute until fragrant.
Add balsamic vinegar and honey to the skillet. Stir and let it simmer for 3-5 minutes until it thickens into a reduction. Remove from heat.
Drizzle the balsamic reduction over the cooked tilapia fillets and keep warm.
To prepare the salad, thinly slice the English cucumber, shred the purple cabbage, and grate the carrot. Combine them in a large bowl.
In a small bowl, whisk together lime juice, chopped cilantro, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pour this dressing over the cucumber and cabbage mixture. Toss until well coated.
Serve the tilapia fillets alongside the cucumber and cabbage salad. Enjoy!
Nutrition Facts
Calories |
1090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 3864 mg | 168% | |
| Total Carbohydrate | 77.4 g | 28% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 49.3 g | ||
| Protein | 110.8 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 281 mg | 22% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 3164 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
