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Seared Tilapia with Watercress Mango Salad

Posted by Debbie Perez on


  • tilapia fillets (about 1 1/4 pounds total), halved lengthwise
  • kosher salt and black pepper
  • 1/4 cup plus 2 teaspoons olive oil
  • tablespoons fresh lime juice
  • teaspoons honey
  • teaspoons grated fresh ginger
  • 1/4 teaspoon crushed red pepper
  • cups watercress (from 1 to 2 bunches), thick stems removed
  • mango, cut into small pieces
  • 1/2 medium red onion, thinly sliced


  1. Season the tilapia with ½ teaspoon of salt and ¼ teaspoon of pepper. Heat 1 teaspoon of oil in a large nonstick skillet over medium-high heat.
  2. Add half the tilapia and cook until opaque throughout, 1 to 2 minutes per side. Transfer to a plate. Repeat with 1 teaspoon of oil and the remaining tilapia.
  3. In a small bowl, whisk together the lime juice, honey, ginger, crushed red pepper, the remaining ¼ cup of oil, and ¼ teaspoon each salt and pepper.
  4. Divide the tilapia, watercress, mango, and onion among plates. Drizzle with the dressing.

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