Tilapia Salad

Ingredients

Contains: tree nuts, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tablespoon olive oil
• 2 tilapia fillets
• 1 1/2 tablespoons Chinese five-spice powder, or as needed
• salt and ground black pepper to taste
• 1 (8 ounce) package baby spinach leaves
• 1 orange bell pepper, diced
• 1 grapefruit, peeled and sectioned
• 1 tomato, diced
• 1 avocado - peeled, pitted and diced
• 2 tablespoons Asian-style salad dressing
• 1 1/2 tablespoons toasted almonds, chopped

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pat the tilapia fillets dry and season both sides with Chinese five-spice powder, salt, and ground black pepper, adding more spice if needed.

2. Peel the grapefruit, then cut out the sections from between the membranes and set them aside.

3. Arrange the baby spinach on a large platter or in a wide bowl. Scatter the diced orange bell pepper, tomato, avocado, and grapefruit sections over it.

4. Heat the olive oil in a skillet over medium-high heat. Cook the fillets 2 to 3 minutes per side until opaque and flaky and they reach 145°F (63°C).

5. Move the fish to a cutting board and let it rest 2 minutes, then break it into large pieces.

6. Drizzle the Asian-style salad dressing over the vegetables and fruit and toss gently to coat.

7. Top the salad with the fish pieces and sprinkle the chopped toasted almonds over everything.

8. Serve right away while the fish is still warm.