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Pan-Seared Tilapia with Citrus Veggie Noodle Salad Recipe

Name: Pan-Seared Tilapia with Citrus Veggie Noodle Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 250 g Rice Noodles; 150 g Snap Peas; 1 Orange; 2 Garlic Cloves; 1/2 Bunch of Mint; 1 Red Bell Pepper; 1 Carrot; 1 - 3 Tbsp Green Curry Paste; 4 Tilapia Fillets; 1 Tbsp Sesame Oil; Salt to taste

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This dish is a yummy fish meal with a tangy noodle salad. You cook tilapia until it's crispy. Then, mix noodles with veggies and a lemony sauce. It's a fresh and zesty dinner!

Ingredients

250 g Rice Noodles

150 g Snap Peas

1 Orange

2 Garlic Cloves

1/2 Bunch of Mint

1 Red Bell Pepper

1 Carrot

1 - 3 Tbsp Green Curry Paste

4 Tilapia Fillets

1 Tbsp Sesame Oil

Salt to taste

Method

Start by patting the tilapia fillets dry with paper towels and sprinkle them with salt. Heat 1 tbsp of sesame oil in a non-stick pan over medium-high heat. Once hot, place the tilapia fillets in the pan, skin-side down if they have skin. Cook for about 4 minutes until the bottom is golden and crispy. Carefully flip the fillets and cook for another 3 minutes or until fully cooked. Remove from the pan and set aside.

For the noodle salad, bring a pot of water to a boil. Add the rice noodles and snap peas and cook for about 3 minutes, or just until the noodles are soft and the peas are bright green. Drain and rinse with cold water to stop the cooking process.

While the noodles are cooking, prepare the vegetables for the salad. Julienne the carrot and thinly slice the red bell pepper. Peel the orange and cut into segments.

In a large bowl, create the dressing by mixing the green curry paste with the juice of the orange. Finely chop the garlic and mint leaves, then add them to the dressing. Whisk in a pinch of salt to taste.

Add the cooked noodles, snap peas, carrot, and bell pepper to the dressing. Toss everything together until the noodles and vegetables are well coated.

To serve, divide the noodle salad among four plates. Place a crispy tilapia fillet on top of each serving. Garnish with additional mint leaves if desired.

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