Pan-Seared Tilapia with Citrus Vinaigrette

This is the best tilapia dish I've ever made. Tilapia is very mild, and some sauces can can overpower the flavor of the fish (not the case here). I didn't deviate from the recipe, but did garnish it with a slice of orange and some chopped green onion. Served on top of rice and green peas, with sides of roasted cauliflower with parmesan, and tomato, onion, basil & vinegar salad.

Regular onions can be swapped out for shallots. Yummy and light...perfect for the summer!

Easy, easy, easy. It's a keeper because most of us have the ingredients in our pantries and freezers. The citrus vinaigrette is sturdy enough to support frozen, packaged fish if you're cooking from the freezer.

This was delicious! I couldn't find shallots so I used finely diced white onion, and I added the zest of one orange. The sauce had great flavor, but it was just barely enough for 3 peices of fish. I'd up the quantity of the liquids the next time I make it.

This dish will become part of my family's rotation. Great taste and so healthy. I used red wine vinegar the 1st time I made this and will try white wine vinegar the next time. Served it with asparagus, which the sauce went really well with. Also extremely easy to make with high ability to pre-prep, which is important to me as I have two little ones.

AMAZING and easy meal! Usually it is just my husband and I, so I'll broil 2 tilapia fillets while I cook the sauce. I make the entire amount of sauce for 2 (I use a little less oil) and drizzle the remaining sauce over some jasmine rice. Easily one of my favorite recipes!

Meh... Bland.

My husband isn't fond of fish, but one bite of this dish and he went "WOW!" This is simple and light, easy to throw together without exotic ingredients or extensive prep time. This one will become a regular in our home.