YOUR SOLIN GENERATED RECIPE
Seared Tilapia with Sautéed Cabbage and Andouille Sausage
Enjoy a delightful, savory plate of perfectly seared tilapia partnered with smoky andouille sausage and a bed of tender sautéed cabbage. This dish marries delicate fish flavors with a subtle spice from the sausage, complemented by the mild crunch of cabbage, creating a balanced and satisfying meal.
INGREDIENTS
4 ounces Tilapia Fillet
2 ounces Chicken Andouille Sausage
1 cup shredded Green Cabbage
1 teaspoon Olive Oil
PREPARATION
Pat dry the tilapia fillet and season lightly with salt and pepper.
Slice the chicken andouille sausage into rounds.
Heat a non-stick skillet over medium-high heat. Add the sausage slices and sear them until lightly browned on both sides, about 2-3 minutes per side. Remove and set aside.
In the same skillet, add olive oil and then the tilapia fillet. Sear for about 3 minutes per side until the fish is opaque and flakes easily with a fork.
Reduce heat to medium and add the shredded cabbage to the skillet. Sauté for 3-4 minutes until just tender. Toss in the sausage slices during the last minute of cooking to heat through.
Plate the seared tilapia and top with the sautéed cabbage and sausage. Serve immediately.