Ingredients
- 2 tablespoons extra-virgin olive oil, or as needed
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- 1 teaspoon dried dill weed
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pound tilapia, cut into bite-size cubes
- 2 stalks celery, chopped
- 1 avocado – peeled, pitted, and diced
- 1 cup diced fresh tomato
- 1/2 cup sliced black olives
- 2 tablespoons chopped jarred jalapeno peppers
- 2 tablespoons capers
Directions
Mix olive oil, lemon zest, lemon juice, garlic, dill, salt, and pepper together in a skillet over medium heat; cook and stir tilapia in the oil mixture until opaque, about 10 minutes. Transfer tilapia to a bowl and refrigerate until chilled, at least 30 minutes. Reserve liquid in skillet.
Sign up now and get up to
50% OFF
BRANDED KITCHENWARE
Combine chilled tilapia, celery, avocado, tomato, olives, jalapeno peppers, and capers in a bowl. Drizzle reserved olive oil-lemon mixture over tilapia mixture; toss to coat. Allow salad to marinate in the refrigerator, at least 30 minutes.