Craving a restaurant-quality meal that's both incredibly delicious and nutritious? Look no further than this show-stopping Grilled Tilapia Spinach Salad that will transform your weeknight dinner from ordinary to extraordinary! In less than 30 minutes, you'll create a perfectly seared, flavorful tilapia atop a vibrant bed of fresh spinach that will make your taste buds dance and your body thank you for such a wholesome, protein-packed dish.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 tilapia fillets
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 cups fresh spinach
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, sliced
- 1/4 cup balsamic vinaigrette
Instructions
- Prepare the tilapia by patting the fillets dry with paper towels to remove excess moisture, which helps achieve better grill marks and prevents sticking.
- Brush both sides of the tilapia fillets with olive oil, then season generously with salt and pepper, ensuring even coverage to enhance the fish's natural flavor.
- Preheat the grill or grill pan to medium-high heat (around 400°F), creating a hot surface that will quickly sear the fish and create beautiful grill marks.
- Place the tilapia fillets on the preheated grill, cooking for approximately 3-4 minutes on each side until the fish is opaque and easily flakes with a fork.
- While the fish is grilling, prepare the salad base by washing the fresh spinach leaves and arranging them on a large serving platter.
- Slice the cherry tomatoes in half and thinly slice the red onion, scattering them evenly over the spinach leaves.
- Once the tilapia is cooked, remove from the grill and let it rest for 2-3 minutes to allow the juices to redistribute.
- Carefully place the grilled tilapia fillets on top of the prepared spinach salad.
- Drizzle the entire salad with balsamic vinaigrette, ensuring an even distribution of dressing over the fish and greens.
- Serve immediately while the fish is still warm, allowing the heat to slightly wilt the spinach and blend the flavors.
Tips
- Pat the tilapia fillets completely dry before grilling to ensure beautiful, crispy grill marks and prevent sticking.
- Use a meat thermometer to check that the tilapia reaches an internal temperature of 145°F for perfect doneness.
- For extra flavor, consider adding fresh herbs like chopped basil or dill to the salad before serving.
- If you don't have a grill, a grill pan or even a cast-iron skillet works perfectly for achieving those delicious sear marks.
- Choose fresh, high-quality tilapia fillets for the best taste and texture.
- Allow the grilled fish to rest for a few minutes after cooking to help retain its moisture and improve overall flavor.
- For a low-carb, high-protein meal, this recipe is an excellent option that doesn't compromise on taste or satisfaction.
Nutrition Facts
Calories: 300kcal
Carbohydrates: 10g
Protein: 30g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 70mg
