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Blackened Tilapia with Arugula Salad and Lemony Potatoes

Crisp fish with a citrus dressing and fingerling potatoes.

By tastykitchen · From Open Recipes · 15 ingredients
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Why it works: Potato and arugula work together. They rank in the top 13% of all ingredient pairs, and 46 recipes mention both. Both carry linalool, which smells floral, citrus. The science ↓

The recipe

Serves 2
Prep15 min
Cook20 min

Ingredients

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

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By tastykitchen. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Potato + arugulatop 13% of all pairs
    Aroma overlaplow
    Mentioned together46 recipes

    Shared aroma: linalool (floral, citrus).

  2. Garlic + oniontop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,030 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Lemon + peppertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together27,039 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Chive + garlictop 2% of all pairs
    Aroma overlapstrong
    Mentioned together1,148 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Potato + oniontop 2% of all pairs
    Aroma overlapstrong
    Mentioned together9,019 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (potato, chive, arugula, lemon, olive, garlic, pepper):

  1. Tomatobetter flavor fit
  2. Broccolibetter flavor fit
  3. Spinachbetter flavor fit
  4. Onionthe original

Fit is the average pairing score against potato, chive, arugula, lemon, olive, garlic, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).