Roasted Tilapia with Chunky Tomato-Orange Salsa
This easy-to-prepare salsa is made with fresh orange, ripe tomatoes, orange marmalade, orange zest, jalapeño pepper, scallions and cilantro. It adds a lot of bright, fresh flavor simple entrees like broiled or grilled fish, chicken or even pork.
- 4 tilapia fillets (about 1-1/4 lbs)
- 1 tablespoon melted butter
- Salt and freshly ground black pepper
- 2 medium tomatoes, seeded and cut into 1/4-inch pieces
- 1/2 navel orange, peeled and cut into 1/4-inch pieces
- 2 teaspoons grated orange zest (reserved from the orange)
- 1 tablespoon orange marmalade
- 1 jalapeño pepper, seeded and chopped
- 2 scallions, sliced
- 3 tablespoons fresh cilantro, chopped
Preheat the oven to 425°F.
Combine the tomatoes, orange, orange zest, orange marmalade, jalapeño and scallions in a mixing bowl. Season to taste with salt and pepper and set aside for the flavors to develop while your tilapia is cooking.
Coat a shallow baking pan with nonstick spray. Season both sides of the tilapia with salt and pepper and brush the top side with the melted butter.
Roast the tilapia fillets until they flake easily with a fork - about 10 minutes. Remove to a serving platter and cover with foil to keep warm.
Drain any liquid that has accumulated on your salsa. Add the chopped cilantro and toss.
To serve, plate the tilapia and spoon some salso over each fillet. Transfer the remaining salsa to a serving dish.
Makes 4 servings
To vary the fruit in this recipe, just substitute a different type of preserves to complement it. For instance, try diced pineapple with pineapple preserves, mango combined with apricot preserves, or, for extra kick, replace the fruit preserves entirely and use jalapeño jelly instead.
Note: Our fish is pictured here with Chipotle-Honey Sweet Potato Gratin (recipe coming soon).