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Crispy Tilapia

Crispy Tilapia with Gazpacho Sauce and Summer Salad

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Recipe Details

Story

You may know gazpacho as the refreshing, tomato-laced summer soup, but it turns out it makes a terrific sauce for other ingredients, too! Peak-season produce goes into this heavenly concoction, which is slathered over crispy tilapia for the perfect balance of flavors and textures. A side salad of bell pepper, cucumber, and scallion completes this bold and bright meal.

Tags

  • < 600 Calories
  • Stovetop Only
  • Low Carb Diet

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Suzanne

By Chef Suzanne

Nutritional info

  • Calories 530
  • Protein 33g
  • Total Carb 32g
  • Total Fat 30g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • plum tomato
    6 ounces
    plum tomato
  • English cucumber
    1
    English cucumber
  • red bell pepper
    1
    red bell pepper
  • scallions
    2
    scallions
  • red onion
    1
    red onion
  • sherry vinegar
    1 1/2 tablespoon
    sherry vinegar
  • ground cumin
    1 teaspoon
    ground cumin
  • lemon
    1
    lemon
  • rice flour
    1/2 cup
    rice flour
  • tilapia
    10 ounces
    tilapia

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • blender or food processor
  • 12" large nonstick pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Rinse all produce. Roughly chop tomatoes and place in a blender or food processor. Quarter cucumber lengthwise, then cut crosswise into ¼-inch slices. Add half of sliced cucumber to blender with tomatoes; place remainder in a large bowl. Halve bell pepper lengthwise, discarding seeds and stem. Cut into ½-inch pieces and add to bowl with cucumber. Trim and discard scallion roots and thinly slice. Peel onion and cut into small dice.

  2. Blend Gazpacho Sauce

    Blend Gazpacho Sauce

    Add sherry vinegar, cumin, and ¼ cup diced red onion to blender with tomatoes and cucumber, and pulse until blended but still somewhat chunky. With motor running, stream in 2 tablespoons olive oil and pulse until mostly smooth. Season with ½ teaspoon salt and set aside.

  3. Make Summer Salad

    Make Summer Salad

    Halve lemon. Add remaining diced onion, half of scallions, juice of ½ lemon, 1 tablespoon olive oil, and ½ teaspoon salt to bowl with diced vegetables and toss to coat. Set aside to marinate in dressing until ready to serve. Use remaining lemon to brighten a glass of water, or squeeze over fish when ready to serve.

  4. Crust Tilapia

    Crust Tilapia

    Pour rice flour onto a large plate. Season with ½ teaspoon salt and black pepper as desired. Pat tilapia very dry with paper towel—doing so will help the rice flour stick to the fish in a thin layer, creating an evenly browned crust in the pan. Dredge tilapia in seasoned flour, pressing to adhere.



  5. Fry Tilapia

    Fry Tilapia

    Heat 2 tablespoons olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add tilapia. You should hear it sizzle—if not, let the oil get a little hotter. Fry, working in batches and adding more oil as needed, until crust is crisp and fish is opaque, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain, and sprinkle over ¼ teaspoon salt.

  6. Plate Crispy Tilapia

    Plate Crispy Tilapia

    Divide crispy tilapia between serving dishes. Spoon over gazpacho sauce, garnish with remaining scallions, and serve alongside summer salad. Dig in!

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