Keto Tilapia with Green Olive Salsa
Nutty green olives, tangy lemons, fresh cilantro, parsley and oregano make a zingy chimichurri-inspired salsa, a perfect topper for tilapia.
Ingredients
- 2 tsp. seasoning salt
- 1 clove garlic, very finely chopped
- 1/2 tsp. paprika
- 1/2 tsp. fresh-cracked pepper
- 3 Tbsp. olive oil
- 6 tilapia filets
- 1/4 cup yellow onion, diced
- 1/2 cup Italian parsley
- 1/2 cup cilantro
- 1 Tbsp. loosely packed fresh oregano
- Juice and zest of 1 lemon
- Juice and zest of 1 orange
- 1/2 tsp. pure maple syrup or honey
- 1 (6 oz.) can Lindsay Crafted Green Ripe Olives
- 2 green onions, very finely sliced
- Salt to taste
- Pinch red pepper flakes (optional)
Directions
- In a small bowl, whisk together seasoning salt, garlic, paprika and pepper. Sprinkle evenly over tilapia filets.
- Heat a large skillet over medium-high heat. Add olive oil.
- Add tilapia to skillet, cook 2 to 3 minutes or until light golden brown. Flip with a fish spatula, cook on second side until fish is cooked through. Transfer to a serving platter.
- In a food processor, add onion, parsley, cilantro, oregano, lemon and orange juice and maple syrup.
- Pulse several times until finely chopped. Add Lindsay Crafted Green Ripe olives, pulse quickly until coarsely chopped. Stir in green onions and lemon and orange zest. Salt to taste.
- Top tilapia with green olive salsa and enjoy!
Notes
Crafted Green Ripe Pitted Olives
The smooth and buttery taste profile matched with a firm, meaty texture makes Lindsay Crafted Green Ripe Pitted Olives a perfect standalone snack, or the perfect addition to your favorite dishes and cocktails.
Free of artificial colors and flavors, and non-GMO certified, Lindsay Crafted Green Ripe Pitted Olives are made with just three simple ingredients: olives, sea salt, water.
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