Sauteed Tilapia with Kale and Radicchio Salad

Preparation Time: 30 minutes
Servings: 4


1/2 teaspoon sea salt
1 medium eggplant, peeled and diced
4 teaspoons olive oil
4 whole red radishes, sliced very thin
1 large bunch kale, sliced into thin strips
1 head radicchio, torn into small pieces
1 garlic clove, chopped
juice from 1/2 orange
juice from 1/2 lime
2 tablespoons agave syrup
4 whole Tilapia fillets
Chef Paul Prudhommre’s Redfish Magic
salt and freshly ground black pepper


1. Spinkle sea salt on eggplant and toss. Let eggplant disgorge for 15 minutes. Squeeze eggplant dry with paper towel.
2. Place 2 teaspoons of olive oil in a large frying pan over medium high heat. Place eggplant in pan and sauté until slightly browned. Season lightly with fresh ground black pepper. Remove eggplant from pan onto a baking sheet and place in a warm oven to keep it warm.
3. Add 1 teaspoon of olive oil to the pan and add the radishes. Turn the heat to high and fry the radishes until they are crispy. Season lightly with salt and remove to a paper towel-lined plate. Let dry for a minute then add them in a seperate pile to the warming baking sheet.
4. Add one more teaspoon of olive oil to the pan on medium high heat and add kale, radicchio, and garlic. Cook until soft and slightly crisped. Squeeze on juice from orange and lime and add agave syrup. Season to taste with salt and pepper. Cook for one more minute and place in oven to keep warm. Wipe out pan of excess moisture.
5. Brush fish lightly with olive oil. Season fish aggressively with seasoning. Turn heat on pan to medium high and add one more teaspoon of olive oil. Sauté fish until nicely browned on each side, turning only once. Cook fish through, which only takes about 5 minutes total.
6. Place kale mixture on plate. Top with tilapia fillet, then eggplant and then garnish with radish formed into a floweret.

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