Lime Crusted Tilapia with Citrus Salsa

Lime Crusted Tilapia with Fresh Citrus Salsa

Lime Crusted Tilapia with Citrus Salsa

Amy No Comment
Entrees

This is the kind of meal I envi­sion myself eat­ing ocean­side on San­tori­ni in just a few weeks! It’s sea­son­al, fresh, and full of fla­vor, and there are no grains or processed ingre­di­ents. There’s no bet­ter way to eat seafood than with a bright fruit sal­sa! I love a nice tuna or sword­fish steak topped with a giant spoon­ful of man­go sal­sa, but I think I love this Cara Cara orange based sal­sa even more! The orig­i­nal recipe called for blood oranges which I also love, but couldn’t find at any of my local gro­cers. I bet I will come across some in the Mediter­ranean and may just have to make this again. But Cara Cara oranges are a great stand-in. Orig­i­nal­ly from Venezuela, their nat­u­ral­ly sweet flesh and bright col­or are per­fect for sal­sa– it’s sweet with just the right hint of spice from the jalapeno, and bal­anced by the fresh lime juice and cilantro. And the tilapia is so easy to make and per­fect­ly light and flakey. Served with a side of this Paleo Tab­bouleh it was the per­fect Mediter­ranean meal!

Lime Crusted Tilapia with Citrus Salsa

Lime Crust­ed Tilapia with Cit­rus Sal­sa (Adapt­ed from How Sweet It Is) (Dif­fi­cul­ty-Easy; Serves 4)

For the Tilapia:

  • 1lb fresh wild-caught tilapia, cut into 4 filets
  • 1/2 tsp sea salt
  • 1/2 tsp fresh ground pep­per
  • 1 c almond meal
  • 1 Tbsp arrow root pow­der
  • zest from 1–2 organ­ic limes
  • 2 organ­ic cage-free egg whites, light­ly beat­en

For the Sal­sa:

  • 2 Cara Cara oranges (or blood oranges), seg­ment­ed and chopped
  • 1 tan­ge­lo, seg­ment­ed and chopped
  • 2 Tbsp chopped red onion
  • 1/2 jalapeno, seed­ed and chopped
  • 2 Tbsp chopped organ­ic cilantro
  • 1 Tbsp lime juice
  • salt to taste

Make the Tilapia: Pre­heat oven to 425°F. Line a bak­ing sheet with parch­ment paper and spray with cook­ing oil (I pre­fer Trad­er Joe’s coconut oil spray). In a large bowl, add almond meal, arrow root pow­der, lime zest and pinch of salt. In anoth­er bowl, light­ly beat egg whites.

Sea­son each piece of tilapia with salt and pep­per. Dip each piece of tilapia in beat­en egg whites, then coat with cit­rus crumbs, press­ing to adhere. Place on the wire rack and spray light­ly with cook­ing oil.

Bake for about 10 min­utes, and turn fish over. Con­tin­ue bak­ing on the oth­er side for anoth­er 5 min­utes or until ‘bread­ing’ is gold­en and the tilapia is cooked through.

Lime Crusted Baked Tilapia for a quick healthy Mediterranean meal!

Make the Sal­sa: Com­bine all ingre­di­ents togeth­er and mix. Let sit for 30 min­utes so the fla­vors mar­ry. Serve fish with a gen­er­ous spoon­ful of cit­rus sal­sa and enjoy!

Spring citrus has lots of vitamins, color and flavor! Cara Cara oranges, tangelo, jalapeno and cilantro make a bright beautiful citrus salsaLime Crusted Tilapia with Citrus Salsa- A perfect Seasonal Spring mealI paired this with a Paleo Tabbouleh for a fresh Mediterranean meal

Lime Crust­ed Tilapia with Cit­rus Sal­sa
 
Prep time
Cook time
Total time
 
Author:
Dish: Entree
Cui­sine: Paleo, Mediter­ranean
Serves: 4
Ingre­di­ents
  • 1lb fresh wild-caught tilapia, cut into 4 filets
  • ½ tsp sea salt
  • ½ tsp fresh ground pep­per
  • 1 c almond meal
  • 1 Tbsp arrow root pow­der
  • zest from 1–2 organ­ic limes
  • 2 organ­ic cage-free egg whites, light­ly beat­en
  • 2 Cara Cara oranges (or blood oranges), seg­ment­ed and chopped
  • 1 tan­ge­lo, seg­ment­ed and chopped
  • 2 Tbsp chopped red onion
  • ½ jalapeno, seed­ed and chopped
  • 2 Tbsp chopped organ­ic cilantro
  • 1 Tbsp lime juice
  • salt to taste
Instruc­tions
  1. Make the Tilapia: Pre­heat oven to 425°F. Line a bak­ing sheet with parch­ment paper and spray with cook­ing oil (I pre­fer Trad­er Joe’s coconut oil spray). I
  2. n a large bowl, add almond meal, arrow root pow­der, lime zest and pinch of salt. In anoth­er bowl, light­ly beat egg whites.
  3. Sea­son each piece of tilapia with salt and pep­per. Dip each piece of tilapia in beat­en egg whites, then coat with cit­rus crumbs, press­ing to adhere. Place on the wire rack and spray light­ly with cook­ing oil.
  4. Bake for about 10 min­utes, and turn fish over. Con­tin­ue bak­ing on the oth­er side for anoth­er 5 min­utes or until ‘bread­ing’ is gold­en and the tilapia is cooked through.
  5. Make the Sal­sa: Com­bine all ingre­di­ents togeth­er and mix. Let sit for 30 min­utes so the fla­vors mar­ry. Serve fish with a gen­er­ous spoon­ful of cit­rus sal­sa and enjoy!

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