Keto Pan-Fried Tilapia with Green Olive Salsa

Keto Pan-Fried Tilapia with Green Olive Salsa

Nutty green olives, tangy lemons, fresh cilantro, parsley and oregano make a zingy chimichurri-inspired salsa, a perfect topper for tilapia.

  • prep
  • cook
  • 6 servings


  • 2 teaspoons seasoning salt

  • 1 clove garlic, very finely chopped

  • 1/2 teaspoon paprika

  • 1/2 teaspoon fresh-cracked pepper

  • 3 Tbsp olive oil

  • 6 tilapia filets

  • 1/4 cup yellow onion, diced

  • 1/2 cup Italian parsley

  • 1/2 cup cilantro

  • 1 Tbsp loosely packed fresh oregano

  • Juice and zest of 1 lemon

  • Juice and zest of 1 orange

  • 1/2 teaspoon pure maple syrup or honey

  • 1 (6 oz) can Lindsay Crafted Green Ripe Olives

  • 2 green onions, very finely sliced

  • Pinch red pepper flakes (optional)

  • Salt to taste

Cooking Directions

  1. In a small bowl, whisk together seasoning salt, garlic, paprika and pepper. Sprinkle evenly over tilapia filets.

  2. Heat a large skillet over medium-high heat. Add olive oil.

  3. Add tilapia to skillet, cook 2-3 minutes or until light golden brown. Flip with a fish spatula, cook on second side until fish is cooked through. Transfer to a serving platter.

  4. In a food processor, add onion, parsley, cilantro, oregano, lemon and orange juice and maple syrup.

  5. Pulse several times until finely chopped. Add olives, pulse quickly until coarsely chopped. Stir in green onions and lemon and orange zest. Salt to taste.

  6. Top tilapia with green olive salsa and enjoy!