Spicy Tilapia and Stuffed Avocado on Spring Greens

This is a recipe using my absolute favorite hot sauce: Tiger Sauce. If you’re in North Carolina, you can usually find this sauce at Harris Teeter with the rest of the hot sauces, although there have been a few Harris Teeters that I’ve come across without them. This is a cayenne-pepper based sauce, but it has a bit of sweet to it too. If you can’t find Tiger Sauce, I would suggest supplementing with a Chili-Pineapple variation. (some day I’ll use my nice camera instead of my iPhone to take these pictures šŸ˜‰ )

Ingredients (makes 2 servings)

  • 2 Fresh Tilapia Filets
  • 1 Large Avocado, Halved
  • 1/4 cup of each: diced tomato, chopped white onion, chopped green bell pepper, chopped red bell pepper, and chopped white mushrooms
  • 2 cups of Spring Greens lettuce mix (or similar– usually contains lettuces such as arugula and other baby greens as well as cilantro)
  • A small bunch of fresh cilantro (or parsley, used for garnish)
  • Tiger Sauce

Brush a large skillet with olive oil. Over medium heat, place tilapia filets on skillet (always rinse fish before cooking). Pour Tiger Sauce on top of each filet (just covering fish, try not to spill too much into the pan). Cook for about 3 minutes and flip over (cooking time will vary based on the thickness of your filets.

Your filet should be cooked a little less than halfway through when you flip them). Repeat step on the other side of the fish. There should now be a puddle of sauce in the skillet. Let it cook about another 2 minutes or until just heated through. Remove fish only from pan with a spatula. Allow sauce to continue to cook in your skillet until slightly thicker (about 1 minute). Turn the heat up to medium/high and add all chopped/dicedĀ vegetables to the sauce. Mix veggies into sauce until covered. Allow veggies to cook until heated through. Do not allow onions to become transparent.

Remove from heat and spoon 1/2 of the vegetable mixture into the center of each avocado half. Garnish both avocado and fish with cilantro and serve on top of spring greens.

I personally love spicy food, so this one really hits the spot for me. If your spice-tolerance is low, you can also serve this dish with a little bit of sour cream atop the avocado to cut the spice a little.

I hope you enjoy this recipe and learn to love Tiger Sauce as much as I do! On a side note, I bought this beautiful house plant on Saturday at Campbell’s Nursery and I can’t remember for the life of me what it is called. Aren’t the leaves cool? (If you happen to know what kind of plant it is… Please tell me!)


~ by Rachel on May 17, 2011.

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