I wanted to make a winter citrus salsa for "W week," and I was going to leave it at just that. But the night I made it, I was cooking for my friend Andrea, and the fish turned out so yummy, I had to include that too. But since I didn't take any photos of it on Friday, I made it again Sunday and it was just as tasty. (That's how much I liked this dish).
Overall, this is a pretty light and healthy dish, and it works great anytime of the year depending on what citrus is in season. I used tilapia, but any white fish would be great! (Or even salmon!)
As for that tilapia...I could have just seared or baked it, but that's boring and no fun. I had some already-shelled pistachios in the pantry, so I used the chopper attachment of my immersion blender and chopped them up, along with some panko bread crumbs. Before dredging the tilapia filets in the nut/bread crumbs, I dipped them in a mixture of citrus juice, zest, and dijon mustard. I pan fried them on each side to lightly brown the outside, and finished them off in the oven.
Winter Citrus Salsa with Pistachio Crusted White Fish
Prep Time: 20 minutes
Cook Time: 15 minutes
Keywords: bake fry entree blood orange tilapia fish pistachio
- 3 blood oranges
- 1/2 grapefruit
- 1 satsuma tangerine
- 1 jalapeño, seeded and chopped
- 2 tablespoons chopped cilantro, plus more for garnish
- 1 shallot, finely chopped
- 4 endive leaves, chopped
- juice of half a lime
- 1 cup shelled pistachios
- 1/2 cup panko bread crumbs
- 4 tilapia filets (or your favorite white fish)
- salt & pepper, to taste
- 1-2 tablespoons olive oil
- Zest the blood oranges. Set zest aside in a small bowl. Peel and segment the oranges, grapefruit, and tangerine. Collect extra juice from the citrus and add to the zest.
- Mix together the citrus segments with jalapeño, shallot, cilantro, endive, and lime juice. Season to taste with salt. Refrigerate until ready to serve.
- Combine nuts and panko in a food processor and buzz until finely chopped and well blended.
- Combine zest, juice, and 1 tablespoon Dijon mustard in a shallow dish. Put nut mixture in a second dish.
- Season each piece of tilapia with salt and pepper. Dip in the citrus-Dijon mixture and then dredge in the nut mixture. Refrigerate for 10 minutes or until ready to cook.
- Pre-heat oven to 400 degrees.
- Heat olive oil in a large fry pan (preferably oven safe). Fry each piece of fish for 2-3 minutes on each side (until nuts start to brown) and transfer to oven. Cook 5-10 minutes longer, or until fish easily flakes with a fork.
- Top with citrus salsa and serve!
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