November 14, 2010

Go Fish.

I have a small obsession with tilapia this month for some reason. Maybe it's because my immediate reaction to the temperatures getting colder is to indulge in red white and dark chocolate and I'm trying to compensate (well, let's be honest, I do that every month, so maybe I just feel like some fish!). Who knows. Either way, I am sure everyone will love this recipe. It's from my bestie Martha Stewart.


  • 1 bunch fresh cilantro (roots and thick stems removed)
  • 4 tablespoons fresh lime juice (from 2 limes)
  • 3 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1/2 bunch radishes (about 4 ounces), trimmed, halved, and thinly sliced
  • 3 scallions, thinly sliced
  • 1 1/2 pounds skinless tilapia fillets (about 4)
  • 1/2 teaspoon ground coriander (this really makes a big difference in the taste!)
  • 12 corn tortillas (6 inches each)
  1. In a blender, combine cilantro, 2 tablespoons lime juice, 2 tablespoons oil, and 2 tablespoons water; season with salt and pepper. Blend until pureed. We added in some agave nectar because it tasted a little too tart.
  2. In a small bowl, mix together remaining 2 tablespoons lime juice, remaining tablespoon oil, radishes, scallions, and jalapeno; season with salt and pepper. Set radish salad aside.
  3. Place tilapia on a rimmed baking sheet; season with coriander, salt, and pepper. Broil until opaque throughout, 4 to 5 minutes; break up into chunks. (We did ours on the grill but you can also do this in the oven like Martha suggests).
  4. You can heat up the tortillas if you'd like. We didn't (I actually just ate mine without that part, it was just as delicious). To assemble, fill tortillas with fish and radish salad; top with salsa verde. I also choose to eat with ripe avocado. It was really delicious!

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