2 5-oz. FPI Pan-Sear Selects® Chile-Lime Tilapia Fillets.
1 lb. yucca or cassava root peeled, blanched and cut into 1" pieces.
2 cups green cabbage julienne.
1/2 cup carrot peeled, julienne.
1 bunch green onion chopped.
1 bunch cilantro chopped.
1 each jalapeño sliced.
1 Tbs. cumin seed whole.
1/4 cup canola oil 1/3 cup apple cider vinegar.
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Cook tilapia as directed. In heavy bottom sauté pan, heat oil over medium heat. Add cumin
seed and toast for 1 minute. Place yucca, cabbage, green onion, carrot and jalapeño on a
non-reactive metal mixing bowl and pour oil and cumin seed over the top. Mix well coating all
ingredients thoroughly. Add vinegar and cilantro to mixture and toss. Spoon mixture on
serving plate and rest Tilapia over top.
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