INGREDIENTS

• 5-6 large tangerines
• 3½ cups all-purpose flour
• 1½ tspn. baking powder
• 1½ tspn. table salt
• 5 large eggs
• 2½ cups sugar
• 1½ cups mild extra virgin olive oil
• Confectioner’s sugar; for dusting

INSTRUCTIONS

Preheat oven to 350°F and place rack in middle of oven, removing any racks above. Grease and flour two loaf pans, or one bundt pan. Finely grate the zest of 3 tangerines, and set aside. Squeeze 1½ cups of juice from the tangerines and set aside. Whisk together the flour, baking powder and salt in a large bowl. In a stand mixer, beat the eggs on medium-high speed for about a minute. Lower to medium speed, and slowly add the 2½ cups sugar. Increase speed to medium-high, and beat until the eggs are thick and pale, about 3 minutes. On low speed, alternate adding the flour and olive oil, beginning and ending with flour. Mix just until the last bits of flour are combined. Add the reserved orange juice, and scrape down the bowl, if necessary. Mix until well-combined (batter will be the consistency of a thick pancake batter). Pour evenly into prepared pan(s) and bake for 1 hour and 15 minutes or until a toothpick inserted comes out clean. If the top begins to brown too much before cake is done, gently lay aluminum foil over the top, and continue to bake. Remove finished cakes from oven, and transfer to a wire rack for 15 minutes. Remove from pans, and let cool completely. Dust with powdered sugar before serving.

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.