Margarita Fish Salad

We were in the mood for something Summery, light and flavorful, so I thought a fish salad would taste good. I found this recipe for Margarita Fish on another foodie blog and adapted it to my own dish. I used Tilapia instead of the original Salmon, and served it over a bed of mesclun for a lighter dish. I also added a dressing of olive oil, red wine vinegar, salt, pepper, lime juice, crushed red pepper and oregano. It was really flavorful and perfect for a Summer evening.

Ingredients

• 1 tbsp. tequila
• 1 tsp. salt
• 1 tsp. paprika
• 2 tsp. lime juice
• 2 tsp. olive oil
• 1/8 tsp. cayenne pepper
• 2 Tilapia fillets
• 1/2 package mesclun salad or any lettuce mixture of your choice
  

Directions

1. Combine all marinade ingredients in a small bowl.

2. Place tilapia fillets in a shallow baking dish. Generously brush with marinade. Cover dish; refrigerate 1-3 hours.

3. Heat gas grill to medium and place salmon on grill. Cook 8-10 minutes until fish begins to flake, turning once. (I don't have access to a grill so I baked the fish in the dish with the marinade, for 15 minutes at 350.)

4. Place 1 tilapia fillet atop a bed of lettuce and drizzle with oil, lime juice, salt and pepper.

Original recipe courtesy of Gillian's Goodies.