Photo: Anna Pelzer
Blackened Tilapia with Arugula Salad and Lemony Potatoes
15 ingredients
15 min + 20 min
2
openrecipes
Crisp fish with a citrus dressing and fingerling potatoes.
Estimated Nutrition (whole recipe, rough)
867
Calories
33g
Protein
28g
Fat
117g
Carbs
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¾ pounds FOR THE MAIN DISH:
- ½ bunches Fingerling Potatoes
- 4 cups Chives
- 2 whole Arugula
- 1 whole Tilapia Fillets
- 2 Tablespoons Lemon
- 2 Tablespoons Olive Oil, Divided
- 2 Tablespoons Garlic Powder
- 2 Tablespoons Onion Powder
- 1 whole Chili Powder
- 2 teaspoons Salt And Pepper, to taste
- 1 Tablespoon FOR THE DRESSING:
- 2 Tablespoons Orange
- 1 pinch Rice Wine Vinegar
- 1 pinch Dijon Mustard
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes