Crispy Tilapia with Gazpacho Sauce and Summer Salad
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Ingredients & Equipment
What we send
- 6 ouncesplum tomato
- 1English cucumber
- 1red bell pepper
- 1red onion
- 1 1/2 tablespoonsherry vinegar
- 1 teaspoonground cumin
- 1/2 cuprice flour
- 10 ouncestilapia
What You’ll Need
- olive oil
- kosher salt
- black pepper
- blender or food processor
- 12" large nonstick pan
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.
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.
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.
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.
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.
Plate Crispy Tilapia
Divide crispy tilapia between serving dishes. Spoon over gazpacho sauce, garnish with remaining scallions, and serve alongside summer salad. Dig in!