Pan-Seared Tilapia With Kale And Lemon Vinaigrette

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Monterey Bay Aquarium
Nutrition per serving    (USDA % daily values)
CAL
660
FAT
156%
CHOL
53%
SOD
11%

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Ingredients for 4 servings

1/4 cup fresh lemon juice

2 tablespoons minced shallots

1 teaspoon grated lemon zest

1/2 cup olive oil

1/4 teaspoon sugar

Coarse kosher salt and freshly ground black pepper

1 1/2 pounds tilapia fillets

2 tablespoons olive oil, plus more as needed

1 lemon, cut in half

1 medium-sized red onion, cut in half and then sliced into very thin strips

2 bunches kale, stems removed, leaves cut into very thin strips (about 6 cups)

2 teaspoons minced fresh oregano, or 3/4 teaspoon dried oregano, plus additional chopped fresh oregano for garnish (optional)

1/4 cup crumbled soft fresh goat cheese

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