Blackened Tilapia

Serves 2 people

For the Salad:
1* 8-10 oz. Bag of Spring Mix
1 large Tomato
½ Red Onion (sliced)
1 cup Buffalo Mozzarella
1 cup Favorite Croutons

For the Dressing:
1* 4oz. Jar of Basil Pesto
½ cup Rice Wine Vinegar ( can substitute white wine if needed)
2 oz. Dijon Mustard
1 cup Olive Oil
1 teaspoon granulated sugar
1 teaspoon crushed red pepper
Salt and pepper to taste

For the Fish:
1* 7-9 oz. Tilapia Filet ( fresh or frozen)
2 oz. Favorite Blackening Spice
2 oz. Olive Oil

Garnish:
1 tablespoon Favorite Pico de Gallo
1 tablespoon Favorite Guacamole
(both are available to go at Oscars gastro pub )

Preheat a non stick sauté pan on the stove over medium heat for about 3-4 minutes, then brush the tilapia filet with 1 oz. of the olive oil until all surfaces are oiled, drizzle the blackening spice liberally over both sides of the fish. Then pour the other 1oz.
Of olive oil into the preheated pan and spray pam or any non stick food safe spray into the pan, drop the filets into the hot grease
(carefully ) so the fish falls away from you, leave the fish for about 3-4 minutes without moving, this will allow the spices to brown
Which is essential for blackening. Carefully flip the fish over after 3-4 minutes and repeat the process and time on the other side
After the time is up turn off the heat and leave the fish in the pan, for another 2 minutes. Assemble all of the salad components on to two plates and drizzle the dressing over everything. Then slide the fish filets on top of each salad and garnish with a little pico de gallo and a scoop of guacamole.