2 tablespoons fresh lime juice
1 teaspoon Dijon mustard
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil
1 Hass avocado, peeled and sliced
2 navel oranges, peeled and sectioned
¼ red onion, thinly sliced
1 1/2 teaspoons blackened seasoning
2 (8-ounce) tilapia filets
Vegetable cooking sprayMethod
Whisk together first 4 ingredients in a medium bowl.
Slowly add oil, whisking until blended.
Add avocado slices, gently turning to coat all sides (to prevent avocado from turning brown).
Arrange orange slices on a deep plate; top with avocado slices and onion slices; drizzle with lime juice mixture. Set aside.
Sprinkle blackened seasoning evenly on both sides of fish.
Cook fish in a non-stick skillet coated with cooking spray over medium-high heat 3 minutes on each or until fish flakes slightly with a fork.
Serve with Orange-Avocado Salad.