Citrus Tilapia with Fruit Salsa

Citrus Tilapia with Fruit Salsa

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Fish and Seafood, Fruit
Recipe from Diabetic Living
SERVINGS
2
PREP TIME
25 mins

Citrus Tilapia with Fruit Salsa

Recipe from Diabetic Living
Recipe from Diabetic Living
Citrus Tilapia with Fruit Salsa
SERVINGS
2
PREP TIME
25 mins
not yet rated
add your rating
add a comment

Related Categories:

Fish and Seafood, Fruit
Ingredients
  • 8   ounces fresh or frozen tilapia fillets
  • 1   medium orange, peeled, sectioned, and cut into bite-size pieces
  • 1/2  cup diced mango
  • 3   tablespoons orange juice
  • 1   tablespoon chopped red sweet pepper
  • 1   teaspoon snipped fresh cilantro
  • 1/2 - 1   fresh jalapeno chile pepper, stemmed, seeded, and finely chopped*
  • 1/2  cup orange juice
  • 1   teaspoon olive oil
  • 1/8  teaspoon cayenne pepper
  • 1/8  teaspoon salt
  • 1/8  teaspoon ground black pepper
  •  Fresh cilantro leaves (optional)
Related Video
How To Make The Best Salsa

Want to know how to make the best salsa? Throw in some fresh tomatoes and jalapenos to make it thick and chunky. If you like your salsa on the spicy side, feel free to use more jalapenos (and leave in the seeds).

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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