Ingredients for Tilapia In Balsamic Reduction W Cucumber And Cabbage Salad
- Tilapia Fillet
- Orange Juice
- Balsamic Vinegar
- Sugar
- ½ small head of Cabbage, thinly sliced
- Limes, Juice Of
- 1 Cucumber, thinly sliced
- Onion
- Fresh Cilantro
- Salt And Pepper
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How to Make Tilapia In Balsamic Reduction W Cucumber And Cabbage Salad
- Prepare the salad: Thinly slice 1 cucumber and ½ small head of cabbage. Combine in a bowl with 2 tablespoons of olive oil, 1 tablespoon of red wine vinegar, ½ teaspoon salt, and ¼ teaspoon black pepper. Gently toss and refrigerate for at least 30 minutes (or overnight for best flavor).
- Prepare the tilapia: In a bowl, combine 1 pound tilapia fillets, 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, ½ teaspoon garlic powder, ¼ teaspoon salt, and ¼ teaspoon black pepper. Marinate for at least 15 minutes.
- Cook the tilapia: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the marinated tilapia and cook for 3-4 minutes per side, or until cooked through.
- Make the balsamic reduction: In the same skillet, add ½ cup balsamic vinegar and 1 tablespoon brown sugar. Bring to a simmer and cook for 5-7 minutes, or until reduced and slightly thickened.
- Assemble: Top the cooked tilapia with the balsamic reduction. Serve immediately with the cucumber-cabbage salad. Enjoy as a sandwich or in tacos!
- Optional: For sandwiches, serve the tilapia and salad on toasted wheat buns. For tacos, use warm tortillas and add your favorite toppings (e.g., salsa, avocado).
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
75g
Fat
3g
Carbs
9g
