Garlicky Tilapia with Pickled Strawberry Salad

by Kate on April 11, 2016

Garlicky Tilapia with Pickled Strawberry Salad -

Weeknights in our house get crazy. Between getting the kids homework done, rushing home from a night at gymnastics, Girls Scouts meetings, baths and more, the evening can quickly get away from us. I cook dinner at home every night but trying to prepare a wonderful meal for my family sometimes feels like a stressful chore. I was so happy when I found this Bumble Bee SuperFresh® Tilapia with Garlic & Extra Virgin Olive Oil!

Garlicky Tilapia with Pickled Strawberry Salad -

Bumble Bee SuperFresh® is a complete line of naturally-seasoned, restaurant quality, “fish-forward” prepared seafood solutions for the home. It raises the bar for what seafood lovers can expect from frozen food! With varieties like Salmon with Garden Pesto, Tilapia with Lemon, Pepper & Herbs, Seared Ahi Tuna and more, you certainly won’t get bored.

Never has it been so easy and delicious to enjoy a delicious, premium tilapia fillet! This Bumble Bee SuperFresh® Tilapia has ground black pepper, fresh garlic, sea salt and extra virgin olive oil—making every flaky bite fantastic! It’s turned my weeknight chore into a convenient family dinner!

I also love that Bumble Bee SuperFresh® smells and tastes amazing. No fishy smells here. Because you prepare Bumble Bee SuperFresh® straight from the freezer, there isn’t any smell associated with thawing fish. And their frozen protein has stayed that way from harvest to your oven unlike most of the “fresh” fish you find at the seafood counter. That means it is fresh tasting, and fresh smelling.

Garlicky Tilapia with Pickled Strawberry Salad -

All Bumble Bee SuperFresh® seafood is no mess, and no fuss; just pure perfection, time after time. Their premium Salmon and Tilapia come with their own parchment paper baking pouch and go from freezer to table in under 25 minutes. It doesn’t get more convenient than that! High in protein, richly seasoned with pure and simple ingredients that let the fish shine through!

I paired my Bumble Bee SuperFresh® Tilapia with Garlic & Extra Virgin Olive Oil with a flavorful arugula salad. Peppery arugula is with nutty quinoa, tender roasted beets and vibrant pickled strawberries. It’s all tossed with an easy vinaigrette that complements the garlicky tilapia so nicely. While my Bumble Bee SuperFresh® Tilapia with Garlic & Extra Virgin Olive Oil baked in it’s mess-free parchment pouch I roasted my beets for the salad and quick pickled my strawberries. Once the fist was done, so were my beets and strawberries which meant only a few more minutes and dinner was on the table! Gotta love a super flavorful, quick to prepare family meal!

Garlicky Tilapia with Pickled Strawberry Salad -

You can find Bumble Bee SuperFresh® in the frozen seafood section, typically near the seafood counter, at your local grocery store. CLICK HERE to locate Bumble Bee SuperFresh® near you!



Garlicky Tilapia with Pickled Strawberry Salad

40 minutes

Yield: 4 servings

Garlicky Tilapia with Pickled Strawberry Salad

Garlicky baked tilapia served with a peppery arugula salad with roasted beets and pickled strawberries.


  • 2 packages Bumble Bee SuperFresh® Tilapia with Garlic & Extra Virgin Olive Oil
  • 4 small beets
  • 12 strawberries
  • 1 cup cooked quinoa
  • 4 cups arugula
  • ½ cup champagne vinegar
  • 2 tablespoons honey, divided
  • 1 star anise
  • 2 whole cloves
  • 1 cinnamon stick
  • kosher salt
  • ¼ cup + 1 tablespoon olive oil
  • 2 tablespoons reserved pickling vinegar
  • 4 tablespoons crumbled goat cheese


  1. Preheat oven to 400 degrees.
  2. Toss beets with 1 tablespoon olive oil and a sprinkle of salt. Wrap beets in foil. Set aside.
  3. Peel back the E-Zpeel corners of each Bumble Bee SuperFresh® Tilapia with Garlic & Extra Virgin Olive Oil vac-pac and remove tilapia fillets. Slide each fillet into its own parchment pouch, seasoned side up.
  4. Make a one-inch fold on open side, folding under then fold again to seal. Place parchment pouches (seasoned side up) on a shallow baking sheet and bake on middle rack of preheated oven. Place foil wrapped beets in oven.
  5. Bake tilapia in parchment for 18 minutes and bake beets for 20 minutes.
  6. In the meantime, bring champagne 1 tablespoon honey, star anise, cloves and cinnamon stick just to a boil. Pour hot pickling over strawberries in a bowl. Allow to sit for 15 minutes. After 15 minutes, remove strawberries and slice. Reserve pickling liquid.
  7. Once fish has done baking, remove from oven and set aside while finishing salad.
  8. Remove beets from oven. Remove skin and slice. Set aside.
  9. In a large bowl, toss together arugula, quinoa, beet slices and sliced strawberries. In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons reserved pickling liquid and 1 tablespoon honey. Drizzle over salad and gently toss to coat. Sprinkle with goat cheese.
  10. Open parchment carefully - steam will be hot! Remove fish with a spatula and serve with salad.

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

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