Tilapia and Gazpacho Salsa Recipe

Tilapia and Gazpacho Salsa Recipe
Staff Writer
Tilapia with Gazpacho Salsa
Lucy Schaeffer
Tilapia with Gazpacho Salsa

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.

Tilapia Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Tilapia Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Tilapia Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.