Citrus Tilapia with Fruit Salsa

Recipe from Diabetic Living
Citrus Tilapia with Fruit Salsa
25 mins
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Fish and Seafood, Fruit
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  • 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)
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 with plastic wrap or foil and chill until ready to serve.
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.
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.


  • *

    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, Monounsaturated 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) 4.93, Pyridoxine (Vit. B6) (mg) 0.33, Folate (µg) 76.61, Cobalamin (Vit. B12) (µg) 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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