The Recipes

Tilapia with Avocado and Herb Sauce

I was in the mood for a nice, light dinner tonight.  Thankfully, since I shed my Catholic roots, I haven't been in no-meat purgatory during the Lenten season, but for those of you who are, this might be a good option for you this coming Friday.

Tilapia with Avocado and Herb Sauce


- 1 tilapia fillet
- 1/2 avocado, diced
- handful of fresh herbs, finely chopped; I used a combination of parsley, mint and cilantro
- a separate handful of parsley, chopped
- 4 chives, chopped
- 1 lime, juiced
- small drizzle of honey
- 1/4 c. Greek yogurt
- salt
- pepper
- olive oil

Combine the combination of herbs in a mortar and pestle with 1 T. of olive oil and season with salt and pepper.  Mill until a smooth paste forms and set aside.

In a skillet, heat 1 T. of olive oil.  Season the tilapia with salt and pepper.  Add the tilapia to the skillet and cook for 2 minutes per side.

Meanwhile, mix together the remaining parsley, chives, lime juice, honey and yogurt.  Season with salt and pepper.  Taste and set aside.

Spoon the herb mixture onto the plate.  Place the avocado in the middle.  Lay the fish over the avocado and top with the Greek yogurt mixture.