Tilapia With Zesty Orange Salsa
This spicy salsa is easy to make and quite versatile. It is equally delicious on salmon or catfish and would probably work for grilled chicken too, although I haven't yet tried it. You can also vary the fruit you use; just substitute a different type of preserves to complement it. For instance, try diced pineapple with pineapple preserves, or mango combined with apricot preserves. For extra kick, substitute half the marmalade with some jalapeno jelly. Tilapia With Zesty Orange Salsa Ingredients ~ 4-5 tilapia fillets (about 1 lb) 1 tablespoon low-sugar orange marmalade 1 teaspoon orange juice 1 medium navel orange, zested, peeled and cut into 1/4-inch chunks 2 teaspoons grated orange zest (reserved from the orange) 2 tablespoons low-sugar orange marmalade 2 teaspoons freshly grated ginger 1 medium tomato, seeded and diced 2 jalapeno peppers, seeded and minced Salt and pepper to taste 1/4 cup fresh cilantro, chopped 3 green onions, both white and green parts, chopped Preparation ~ Preheat oven to 425°F. Line a broiler pan with foil and spray lightly with non-stick spray. Sprinkle the tilapia fillets with salt and pepper on both sides and arrange on the foil in a single layer. Mix the 1 tablespoon of the marmalade with the 1 teaspoon of orange juice. Spread some of this mixture over each fish fillet and set aside while you prepare the salsa. Combine the orange chunks, orange zest, 2 tablespoons marmalade and the ginger in a small mixing bowl. Add the diced tomato and minced jalapeno peppers. Mix well and add salt and freshly ground black pepper to taste. Set aside to allow the flavors to marry while your tilapia is cooking. Put the fish fillets in the oven and roast until they flake easily with a fork - about 10 minutes. Remove to a serving platter and cover with foil to keep warm. Drain any liquid that has accumulated on your salsa. Add the chopped cilantro and green onions and toss. Spoon some over each fish fillet and transfer the remaining salsa to a serving dish. Makes 3-4 servings Recipe Notes ~ I served this with sauteed fresh spinach and Israeli couscous made with a combination of half orange juice and half chicken broth instead of water. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
