This easy fish dinner recipe is perfect for relaxed summer nights. It comes together in just 25 minutes so that you can spend more time enjoying the good weather and less time over a hot stove. The spice rub for the tilapia might become a family favorite: there’s thyme, celery salt, and cayenne, resulting in a savory-spicy flavor explosion, which is balanced by the peach and tomato salad. If you tend to get heartburn from raw red onion, let it soak in the lime juice and salt for at least 15 minutes before serving. Serve with cold rosé or a light beer like pilsner or lager.
2 teaspoons celery salt
1½ teaspoons dried thyme
¼ teaspoon cayenne
1¾ teaspoons black pepper, divided
5 tablespoons olive oil, divided
4 (6-ounce) skinless tilapia filets
2 ripe peaches, sliced
1 medium red onion, thinly sliced
½ cup cherry tomatoes, halved
½ cup fresh cilantro leaves and tender stems
1 tablespoon honey
¼ teaspoon kosher salt
2 tablespoons fresh lime juice (from 1 lime), plus wedges for serving
Sat fat 3g
How to Make It
Stir together celery salt, thyme, cayenne, and 1½ teaspoons pepper in a small bowl. Rub 1 tablespoon oil all over fish fillets and sprinkle evenly with pepper mixture. Let stand 5 minutes.
Meanwhile, stir together peaches, onion, tomatoes, cilantro, honey, kosher salt, lime juice, 1 tablespoon oil, and remaining ¼ teaspoon pepper. Set aside.
Heat remaining 3 tablespoons oil in a large skillet over high; add fish and cook, undisturbed, until charred on 1 side, about 3 minutes. Flip and cook until fish flakes easily with a fork, about 3 minutes.
Serve fish with peach-tomato salad, with lime wedges on the side.
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