Seared Tilapia Scaloppine with Melon Salsa
- Yield 4 servings
Rather than slice the melon, use a melon baller and use both honeydew and cantaloupe to make a colorful presentation.
- 4 (6-ounce) tilapia fillets
- Sea salt and freshly ground pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 tablespoons minced shallots
- 1 cup sliced very ripe honeydew melon and/or cantaloupe
- Chopped fresh mint or cilantro to taste
- Season both sides of the fillets with salt and pepper.
- Heat the olive oil in a large skillet and add the fillets. Sear until golden brown and turn.
- Continue to cook for 5 to 6 minutes longer or until the fillets flake easily.
- Remove the fillets to serving plates and cover to keep warm, reserving the pan drippings.
- Add the butter and shallots to the reserved pan drippings and cook for 1 minute, stirring constantly.
- Turn off the heat and add the melon and mint, tossing to coat.
- Season to taste with salt and pepper and spoon the melon salsa over the fillets. Serve immediately.
Recipe reprinted with permission from the Junior League of Sarasota, Simply Sarasota, Creatively Casual Cuisine (the Junior League of Sarasota, 2007)