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2 tablespoons fresh lime juice
1 teaspoon Dijon mustard
� teaspoon kosher salt
� teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil
1 Hass avocado, peeled and sliced
2 navel oranges, peeled and sectioned
� red onion, thinly sliced
1 1/2 teaspoons blackened seasoning
2 (8-ounce) tilapia filets
Vegetable cooking spray


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.