Tilapia and Gazpacho Salsa Recipe

Aug 31, 2011 @ 3:21 PM
Posted by Jill Silverman Hough, Special Contributor

Nutrition

Cal/Serving: 391
Daily Value: 20%
Servings: 6

Low-Carb
Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious

Fat	25g	39%
Saturated	4g	20%
Carbs	8g	3%
Fiber	3g	12%
Sugars	1g	0%
Protein	35g	71%
Cholesterol	85mg	28%
Sodium	1309mg	55%
Calcium	85mg	9%
Magnesium	58mg	15%
Potassium	682mg	19%
Iron	3mg	19%
Zinc	1mg	6%
Vitamin A	932IU	19%
Vitamin C	36mg	60%
Thiamin (B1)	0mg	6%
Riboflavin (B2)	0mg	7%
Niacin (B3)	7mg	35%
Vitamin B6	0mg	18%
Folic Acid (B9)	54µg	13%
Vitamin B12	3µg	45%
Vitamin D	5µg	1%
Vitamin E	4mg	21%
Vitamin K	39µg	49%
Fatty acids, total monounsaturated	17g	0%
Fatty acids, total polyunsaturated	3g	0%

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Lucy Schaeffer

Here’s everything you love about the cold Spanish soup in a chunky salsa, whose bright, varied flavors are a nice counterpoint to the sweeter, more delicate fish (look for domestic tilapia for a sustainable seafood choice). If you have leftovers, serve the salsa on top of slices of toasted bread as gazpacho bruschetta.

INGREDIENTS

4 ½ teaspoons sherry vinegar or red wine vinegar
2 cloves garlic, minced
1 ½ teaspoons smoked paprika
2 teaspoons coarse kosher salt, divided
½ teaspoon freshly ground black pepper
7 tablespoons extra-virgin olive oil, divided
1 large tomato, seeded and cut into ¼-inch dice
½ small cucumber, peeled and cut into ¼-inch dice
½ yellow bell pepper, seeded and cut into ¼-inch dice
¼ cup chopped red onion
1⁄3 cup pitted good-quality black olives, coarsely chopped
2 tablespoons flat-leaf parsley, chopped
Six 6-ounce tilapia fillets, about ¾-inch thick

DIRECTIONS

In a small bowl, combine the vinegar, garlic, paprika, 1 teaspoon of the salt, and ¼ teaspoon of the black pepper, whisking to dissolve the salt. Whisk in 3 tablespoons of the olive oil. Set aside. (You can prepare the dressing up to 3 days in advance, storing it covered in the refrigerator.)

In a medium bowl, combine the tomato, cucumber, bell pepper, onion, olives, and parsley. Add the dressing and toss gently.

In each of 2 large nonstick skillets over medium-high heat, warm 2 tablespoons of the remaining olive oil. Sprinkle the fish with the remaining 1 teaspoon of salt and remaining ¼ teaspoon of black pepper. Add 3 fillets to each skillet and cook until well browned and cooked through, 2-3 minutes per side. (If you don’t have 2 large nonstick skillets, cook the fish in batches.)

Serve the fish hot, with the salsa on top.