Glazed Tilapia with Lemon & Dill Baby Potato Salad Recipe
Prepare the potato salad: Boil 1 kg red-skinned baby potatoes in a medium saucepan over high. Reduce heat to medium and gently boil, partially covered, until fork-tender, about 14 minutes. Drain and plunge in cold water until cool. Pat dry and cut into halves or bite-sized pieces.
Whisk 1 tbsp each lemon juice and lemon zest with 1 tbsp mustard, half cup each mayonnaise and yogurt and quarter tsp salt in a large bowl. Season with fresh pepper.
Stir in 2 thinly sliced celery stalks, half cup chopped fresh dill, 4 thinly sliced green onions and potatoes until mixed. Keeps well up to 2 days.
Prepare fish dish by combining soya sauce and honey in a small bowl. Brush over tilapia fillets.
Heat a large non-stick frying pan over medium. Add oil, then fillets. You may have to do this in 2 batches. Cook until a knife tip inserted into the thickest part of the fish and held for 10 seconds comes out warm, 3 to 5 minutes per side. Serve with lime wedges and your potato salad, along with Your Fresh Market French-Style White Baguette.
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Last updated: April 28th, 2022
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