Citrus Tilapia with Fruit Salsa
Recipe from Diabetic Living



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Servings: 2
Prep Time: 25 mins
Related Categories: Fish and Seafood, Fruit
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Ingredients
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    8   ounces 
    fresh or frozen tilapia fillets
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    1   medium 
    orange, peeled, sectioned, and cut into bite-size pieces
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    1/2  cup 
    diced mango
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    3   tablespoons 
    orange juice
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    1   tablespoon 
    chopped red sweet pepper
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    1   teaspoon 
    snipped fresh cilantro
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    1/2 - 1   
    fresh jalapeno chile pepper, stemmed, seeded, and finely chopped*
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    1/2  cup 
    orange juice
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    1   teaspoon 
    olive oil
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    1/8  teaspoon 
    cayenne pepper
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    1/8  teaspoon 
    salt
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    1/8  teaspoon 
    ground black pepper
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    Fresh cilantro leaves (optional)

Directions
1.
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside. For salsa, in a small bowl combine orange pieces, mango, the 3 tablespoons orange juice, the sweet pepper, the 1 teaspoon snipped cilantro, and the chile pepper. Cover and chill until ready to serve.
2.
In a medium nonmetal bowl stir together the 1/2 cup orange juice, the oil, and cayenne pepper. Place fish in the bowl; turn to coat well. Marinate fish in the refrigerator for 30 minutes. Drain fish, discarding marinade.
3.
Preheat oven to 350 degrees F. Place fish in a small baking dish. Sprinkle with salt and black pepper. Bake about 15 minutes or until fish flakes easily when tested with a fork. Serve salsa with fish. If desired, garnish with additional fresh cilantro.
Tip
  • * Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition information
Per Serving: cal. (kcal) 178, Fat, total (g) 2, chol. (mg) 57, sat. fat (g) 1, carb. (g) 17, Monosaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 14, pro. (g) 24, vit. A (IU) 874.62, vit. C (mg) 0.71, Thiamin (mg) 0.13, Riboflavin (mg) 0.14, Niacin (mg) 4.94, Pyridoxine (Vit. B6) (mg) 0.33, Folate (g) 76.6, Cobalamin (Vit. B12) (g) 1.83, sodium (mg) 205, Potassium (mg) 600, calcium (mg) 50.48, iron (mg) 0.9, Fruit () 1, Lean Meat () 3, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
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