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Tilapia and Gazpacho Salsa Recipe


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.


  • 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


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.