Tilapia with Avocado Cilantro Sauce

  • 1 avocado 1 cup cilantro, chopped
  • 3 Tbs. lime juice from 1-2 limes
  • ½ tsp. kosher salt, divided
  • 4 tilapia or other white fish filets (about 1½ lbs.)
  • Freshly ground black pepper
  • 2 Tbs. extra-virgin olive oil
  • 4 cups finely shredded romaine
  • 1 cup cherry or grape tomatoes, quartered
  • Lightly salted tortilla chips

Step 1: Combine avocado, cilantro, lime juice and ¼ tsp. salt in a small food processor. Blend until smooth.

Step 2: Season tilapia with pepper and remaining ¼ tsp. salt. Heat oil in a large, non-stick pan over medium heat. Sauté fish until lightly golden on one side, about 3 minutes. Gently turn fish over and sauté until just cooked, 1 to 3 minutes, more depending on thickness of fish.

Step 3: Divide fish among four plates. Top with avocado mixture and garnish with tomatoes and lettuce. Serve with tortilla chips.

Serves 4.