- 1 tilapia filet (9-11 ounces)
- 1 tablespoon canola oil
- 2 small garlic cloves, finely chopped
- 1 tablespoon butter
- Pinch of salt
- Chopped romaine lettuce
- Tomato, sliced
- Cucumber, sliced
- Red onion, sliced
- 1/2 lime
- Orange, to garnish
Chop garlic and vegetables for the ensalada. In a small pan, simmer garlic with butter.
Place a second saute´ pan over medium heat, add canola oil. Begin to saute´ the tilapia, waiting until golden brown to flip (carefully).
Begin assembling the salad on your plate with your personal preference as ratios for the vegetables. Squeeze lime over salad.
Once tilapia is golden brown, and cooked through, carefully plate.
Pour the garlic butter over the filet, garnish with orange slice, and enjoy!
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Recipe by Casa Reyna, 2031 Penn Ave., Strip District. 412.904.1242.