Recipe: Apple Cider Honey Dijon Vinaigrette

Seared Roothouse Tilapia Salad + My Go-To Apple Cider Honey Dijon

If I’m cooking fish, this is the one I reach for.

Roothouse Aquaponics tilapia from Jungle Jim’s has been a long-time favorite of mine—clean, consistent, and incredibly flavorful. Raised right here in Greater Cincinnati in a bio-secure aquaponics system, these fish are raised in rainwater and free from pesticides, herbicides, antibiotics, and hormones.

The result is a thicker, richer, sashimi-grade filet that cooks beautifully and tastes nothing like the typical tilapia you’re used to.

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The Salad

This is one of my go-to dishes—simple, fresh, and built around great ingredients.

What you need:

• Roothouse tilapia

• Mixed lettuces + microgreens

• Fresh herbs

• Edible flowers (optional)

• Olive oil, salt, pepper

What you do:

Season and sear the tilapia in olive oil (about 3–4 minutes per side).

Plate over fresh greens, herbs, and microgreens.

Finish with my favorite dressing below.

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Apple Cider Honey Dijon Vinaigrette

This is my go-to dressing—bright, balanced, and something I come back to again and again.

Yield: ~1 cup

What you need:

• ½ cup apple cider vinegar

• 2 tbsp Dijon mustard

• 2 tbsp raw honey

• ¾ cup olive oil

• 1 shallot, minced

• 1 tsp thyme

• 1 tsp lemon juice

• ½ tsp salt

• ¼ tsp pepper

• Optional: splash of fresh apple cider

What you do:

Whisk vinegar, Dijon, honey, and lemon.

Add shallot, thyme, salt, and pepper—let sit 2–3 minutes.

Slowly whisk in olive oil until emulsified.

Adjust to taste.

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When your ingredients are this good, you don’t need to overthink it! Learn more at roothouseaqua.com