Seared Tilapia with Garlic Scape Summer Salsa
Zesty Carrot Salad
Cooking time
20 minutes
Servings
2/4
Calories
640 /serving
Coiled green scapes, the stalks of the garlic bulb, are a sure sign that summer is in full swing. Chopped and quickly sautéed, they lend their oniony aroma to an invigorating salsa for these pan-seared fillets of tilapia. Meanwhile, lemon refreshes a carrot and curly leaf salad.
We will send you:
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 60g Garlic scapes
- 1 Head of curly leaf lettuce
- 300g Nantes carrots
- 1 Lemon
- 7.5g Olive Branch spices (garlic, red pepper bell, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper, cellulose)
Contains: Tilapia
You will need:
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Zester
Olive oil
Total Fat
42 g
Saturated Fat
6 g
Sodium
350 mg
Total Carb
34 g
Sugars
10 g
Protein
35 g
Fibre
7 g
Preparation
Mise en place
- Thinly slice the garlic scapes crosswise on an angle.
- Roughly chop the lettuce.
- Zest and juice the lemon.
- Halve the carrots lengthwise; thinly slice crosswise on angle.
Make the garlic scape salsa
- In a large pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the garlic scapes and sauté, 30 sec. to 1 min., until fragrant.
- Transfer to a small bowl.
- Add 2 tbsp olive oil, 1 tsp of the lemon juice (double both for 4 portions), ½ the lemon zest and S&P; stir well.
- Wipe out and reserve the pan.
Cook the tilapia
- Pat the tilapia dry; season with ⅔ of the spices and S&P.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the tilapia* and cook, 2 to 3 min. per side, until golden brown and cooked through.
Make the salad
- Meanwhile, in a large bowl, combine the remaining lemon juice, lemon zest and spices, 3 tbsp oil (double for 4 portions) and S&P.
- Add the lettuce and carrots; toss well.
Plate your dish
- Divide the tilapia and salad between your plates.
- Garnish with the garlic scape salsa. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
