Pan-Fried Tilapia with Spicy Black-Eyed Pea Salad and Coconut Milk Greens

Crispy pan-fried tilapia fillets seasoned with Nepali spices, served with a refreshing black-eyed pea salad dressed with lime, and tender mustard greens simmered in coconut milk.

• Prep: 40 min
• Cook: 35 min
• Total: 1 hr 15 min
• Servings: 2
• Cuisine: Nepali
• Difficulty: Hard
• Cost: $5.79/serving

Dietary

• Pescatarian
• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• fry
• sauté
• fresh
• spicy
• healthy
• classic

Ingredients

• 2 tilapia fillets (boneless, skinless)
• 1 teaspoon fresh ginger (grated)
• 1 teaspoon garlic (minced)
• 1 teaspoon ground turmeric
• 0.5 teaspoon ground cumin
• 0.25 teaspoon Kashmiri red chili powder
• 1 teaspoon salt
• 2 tablespoon vegetable oil
• 1 can black-eyed peas (rinsed and drained)
• 0.25 cup red onion (finely diced)
• 0.25 cup cucumber (finely diced)
• 2 tablespoon fresh cilantro (chopped)
• 1 green chili (minced)
• 2 tablespoon lime juice (freshly squeezed)
• 1 tablespoon olive oil (extra virgin)
• 8 ounce mustard greens (washed, stems removed, chopped)
• 0.5 cup full-fat coconut milk
• 0.25 teaspoon red pepper flakes

Instructions

1. For the fish marinade: Pat tilapia fillets very dry with paper towels. In a shallow dish, combine 1 teaspoon grated fresh ginger, 1 teaspoon minced garlic, 1/2 teaspoon ground turmeric, 1/2 teaspoon ground cumin, 1/4 teaspoon Kashmiri red chili powder, and 1/2 teaspoon salt. Rub this mixture evenly over both sides of the tilapia fillets. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
2. For the black-eyed pea salad: In a medium bowl, combine the rinsed and drained black-eyed peas, finely diced red onion, finely diced cucumber, chopped fresh cilantro, and minced green chili. In a separate small bowl, whisk together 2 tablespoons freshly squeezed lime juice, 1 tablespoon extra virgin olive oil, and 1/4 teaspoon salt. Pour the dressing over the salad ingredients and toss gently to combine. Cover and refrigerate until serving.
3. For the coconut milk greens: In a large skillet or pot, heat 1 tablespoon vegetable oil over medium heat. Add the chopped mustard greens and sauté for 5-7 minutes until wilted. Stir in 1/2 cup full-fat canned coconut milk, 1/2 teaspoon ground turmeric, 1/4 teaspoon red pepper flakes, and 1/4 teaspoon salt. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 10-15 minutes, or until the greens are tender. Stir occasionally.
4. For the pan-fried fish: Heat 1 tablespoon vegetable oil in a large non-stick skillet over medium-high heat. Once hot, carefully place the marinated tilapia fillets in the skillet, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, or until golden brown and cooked through. The fish should flake easily with a fork.
5. Serve the hot Pan-Fried Tilapia immediately alongside the Spicy Black-Eyed Pea Salad and Coconut Milk Greens.

Notes

Ensure the fish is patted very dry before marinating and pan-frying to achieve maximum crispness. Adjust the amount of green chili in the salad to your preferred spice level. If you prefer a smoother green preparation, you can briefly blend a portion of the cooked greens with the coconut milk.

Nutrition (per serving)

• Calories: 644
• Protein: 44.2 g
• Carbohydrates: 39.2 g
• Fat: 32.4 g
• Fiber: 10.1 g
• Sodium: 1845 mg
• Saturated Fat: 12.7 g
• Sugar: 8.2 g
• Cholesterol: 68 mg