Talapia with Blood Orange Salsa

Thanks to Jessica over at How Sweet It Is, I have had a week filled with blood oranges.  I have bought them on two separate occasions over the past 7 days and have yet to have a day go by without eating one!  They are so delicious, and the fact that they are only around for a short time, I am seizing the opportunity, so brace yourself.

First up is this awesome salsa to go with yummy talapia fillets.  It’s juicy and fresh, with a bit of a punch from the hot peppers.  I could just sit and eat this salsa with a spoon…go make some before Whole Foods runs out.

for the fish:
4 fresh tilapia filets (about 1.5 pounds)
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup panko bread crumbs
1/4 cup whole wheat flour
the zest of 2 blood oranges, 1 lime and 1 lemon
pinch of salt
2 egg whites, lightly beaten

for the salsa:
4 blood oranges, segmented and chopped
2 clementines, segmented and chopped
1/4 cup chopped red onion
1/2 jalapeno, chopped
large handful freshly chopped cilantro
pinch of sea salt

Start by making the salsa so it can marinate for at least 30 minutes.  Just combine all ingredients in a bowl and let sit at room temperature until ready to serve.  Only tricky part here is to make sure you kind of know how to segment the citrus.  You have to slice off one end and then use a sharp knife to slice off the skin and membrane without out getting too much of the flesh.  Then you have to slice each segment individually so you just get the good pulpy flesh instead of the stringy membrane.  This part gets messy, I’m just warning you.  I had juice everywhere…thank goodness for canine vacuum cleaners!

Preheat oven to 425° F. Line a baking sheet with aluminum foil, place a wire rack on top, and spray the wire rack with nonstick spray. In a large bowl, add panko, flour, citrus zest and pinch of salt. In another bowl, lightly beat egg whites.

look at all that zest!

Rinse and dry the fillets, and then season each piece of tilapia with salt and pepper. Dip each piece of tilapia in beaten egg whites, then coat with citrus breadcrumbs, pressing to adhere. Place on the wire rack and spray lightly with nonstick spray.  Bake for 15-18 minutes, or until breadcrumbs are golden.

Place each fillet atop a bed of basmati rice (or couscous, if you prefer) and garnish with lots of the salsa.

*Note: This preparation of the fish was very light and nice, though next time I will cook the fillets in some canola oil in a skillet.  I prefer the nice crispy exterior with breaded fish fillets.  I think it would kick the citrus flavor up a notch and really elevate the dish to what I was imagining.

serves: 4
time: 15 minutes for salsa + 30 minutes for talapia
adapted from: How Sweet It Is

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