Quick Tilapia Salad

• 1 tbsp olive oil
• 4 medium tilapia fillets, cut into 4 pieces each
• 1 tbsp smokehouse seasoning mix (I used McCormick Smokehouse Maple)
• salt and pepper to taste
• 5-6 cups baby romaine lettuce
• 4 hard-boiled eggs, sliced into 4 parts
• 1 cup black olives, sliced
• 1 cucumber, chopped
• 1 large tomato, seeded, chopped
• vinaigrette dressing 

Heat oil in a skillet. Sprinkle both sides of each tilapia fillet with the seasoning. Fry until the fish is white and lightly browned, about 3 minutes per side. Season to taste. Divide the lettuce, hard-boiled eggs, black olives, cucumbers, and tomatoes between 4 plates. Top the salad on each plate with the tilapia pieces. Serve with the dressing on the side.

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