INGREDIENTS

• 3 blood oranges
• ½ grapefruit
• 1 tangerine
• 1 jalapeño; seeded & chopped
• 2 Tbs. cilantro; chopped
• 1 shallot; finely chopped
• 4 endive leaves; chopped
• ½ a lime; juiced
• 1 cup shelled pistachios
• ½ cup Panko bread crumbs
• 1 Tbs. Dijon mustard
• 4 tilapia fillets
• Salt & pepper; to taste
• 1-2 Tbs. olive oil

INSTRUCTIONS

Zest the blood oranges. Set zest aside in a small bowl and 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 Tbs. 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/mustard mixture and then dredge in the nut mixture. Refrigerate for 10 minutes or until ready to cook. Pre-heat oven to 400°F. 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.