INGREDIENTS
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2 teaspoons celery salt
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1½ teaspoons dried thyme
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¼ teaspoon cayenne
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1¾ teaspoons black pepper, divided
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5 tablespoons olive oil, divided
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4 (6-ounce) skinless tilapia filets
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2 ripe peaches, sliced
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1 medium red onion, thinly sliced
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½ cup cherry tomatoes, halved
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½ cup fresh cilantro leaves and tender stems
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1 tablespoon honey
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¼ teaspoon kosher salt
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2 tablespoons fresh lime juice (from 1 lime), plus wedges for serving
INSTRUCTIONS
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Stir together celery salt, thyme, cayenne, and 1½ teaspoons pepper in a small bowl. Rub 1 tablespoon oil all over fish fillets and sprinkle evenly with pepper mixture. Let stand 5 minutes.
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Meanwhile, stir together peaches, onion, tomatoes, cilantro, honey, kosher salt, lime juice, 1 tablespoon oil, and remaining ¼ teaspoon pepper. Set aside.
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Heat remaining 3 tablespoons oil in a large skillet over high; add fish and cook, undisturbed, until charred on 1 side, about 3 minutes. Flip and cook until fish flakes easily with a fork, about 3 minutes.
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Serve fish with peach-tomato salad, with lime wedges on the side.
| Adapted from Real Simple