Southwest Tilapia

by Joanne on February 25, 2010

I gave in and bought a compression band for my hamstring


Unfortunately, the XS was too small by 1/2 inch.  Figures!  Hopefully by next week the  small size will be in and I’ll be ready to go.  In the meantime, I’ll try to focus my attention else where. During my 70 min. run yesterday, the entire length of both legs were sore.  That was just from my leg weight work out.  Not sure how the 13 miler will go.  I plan on that run Friday morning and, unfortunately, we are suppose to get really dumped on with snow so running outside will be limited. No desire for speed just going to take it easy and get the miles in.

This is what it looked like earlier today when I drove home for lunch.  We are suppose to get an even heavier downfall tonight.  People were really driving stupid.

In all that white, only the flags are visible

There is a street under all that snow









Southwest Tilapia


The Southwest Salad


  • 1 1/2 Fresh Limes – squeezed to result in 1/4 cup lime juice
  • 1/4 cup Extra Virgin Olive Oil
  • 1 tsp minced garlic
  • 1/4 tsp ground black pepper
  • 1/8 tsp salt (or to taste)
  • 1/4 tsp dried cilantro leaves (or use 1 TBS fresh chopped cilantro)
  • 1/2 tsp Old Style Whole Grain Dijon Mustard
  • 1 3/4 cup broccoli florets – chopped small
  • 1 large celery stalk – chopped
  • 1/2 green and 1/2 red bell peppers – chopped
  • 1 green onion, sliced thin
  • 1/2 pint cherry tomatoes – some sliced, some halved
  • 1 (11 oz) can Southwestern Style Corn – drain well
  • 1 avocado – pitted, peeled, chopped *To get the “meat” from the avocado, slice it lengthwise all around with the knife. You should feel the large pit in the middle with the knife as you go around. Gently twist to separate the two halves.  Remove the pit carefully with a spoon. Take the knife and slice length wise and cross wise to make cubes. Use a spoon to remove the avocado “meat cubes” from the skin.

Mix the lime juice, oil, garlic, pepper, salt, cilantro and mustard in a bowl.

Add the Broccoli through to the avocado in a large serving dish and then pour the lime juice mixture over the top.  Gently stir around to coat.  


  • 4 Tilapia filets
  • 1 TBS olive oil

Preheat oven to 425 F.  Coat a baking dish (or use a foil lined baking pan) with 1 TBS olive oil.

Place the fish in the dish and top with 1 TBS per filet of the Southwest Salad – don’t forget to drizzle a little of the salad dressing on top of the fish  🙂     Put the rest of the salad in the refrigerator to chill until serving time.


Put into the oven and bake for 12 – 15 minutes until fish flakes easily with a fork.


Serve with extra Southwest Salad on the side. Fresh, quick, easy. Enjoy!

If you eat fish, what’s your favorite?  If you don’t eat fish, do you have a favorite protein?


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  • At 2010.02.25 19:22, Kayte said:

    I think this could be my new favorite! Seriously beautiful and am certain delicious…thanks for posting this!
    .-= Kayte´s last blog ..CEiMB: Broccoli-Cheddar Breakfast Bake =-.

    • At 2010.02.25 20:33, Claudia said:

      Did I ever like seeing that warm welcoming summery salad in the midst of winter! Did my heart good. And the tilapia looks equally enticing. You put me in the mood for these flavors.
      .-= Claudia´s last blog ..The day brings an epiphany and salmon =-.

      • At 2010.02.26 10:29, Dawn Hutchins said:

        Yes very summery. I cook with tilapia a lot because it’s so mild and easy but I would say my favorite fish to get is tuna.
        .-= Dawn Hutchins´s last blog ..Bucket List….of food? =-.

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