Tilapia & Warm Kale Salad

Recipe Directions

1. For best results, take the tilapia out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the fish longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenheit.
2. Use scissors to cut open the package of tilapia filets (a) and place on a plate. Make sure that the nice-looking side of the fish is facing up. Season the tilapia on both sides with a generous pinch of salt & pepper.
3. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan. Place the tilapia into the pan with the nice-looking side facing down. Cook for 1 minute. Then put the pan into your 425 degree oven. Bake for 2 minutes. (If preparing 4+ servings, bake for 3 minutes).
4. After 2 minutes, take the pan out of the oven and flip the fish over. Put the pan of tilapia back in the oven for 3 minutes. (If preparing 4+ servings, bake for an additional minute).
5. While the fish is cooking, heat a saute pan over high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan. Pour the shishito peppers, carrots and red onion (b) into the pan. Season lightly with a generous pinch of salt. Cook for 1 minute, stirring occasionally.
6. At this point, the tilapia should have finished baking. Take the pan out of the oven and place on your stovetop over no heat. Keep the fish in the pan.
7. When the peppers, carrots and onions have cooked for 1 minute, add the kale (c) to the pan. Season with a small pinch of salt and pepper. Cook for 30 seconds, stirring constantly. Then add the black-eyed peas (d) to the pan. Cook for 30 seconds, stirring constantly, then remove the pan from the heat.
8. Pour the dressing (e) into the pan of vegetables. Stir well to combine.
9. Spoon the kale and black-eyed pea salad onto your serving plates. Place the tilapia on top.