INGREDIENTS

• 2 cups pineapple; finely diced
• ½ jalapeño; seeds & ribs removed, finely chopped
• ½ small red onion; finely chopped
• ¼ cup cilantro; finely chopped
• Juice of 2 limes
• 2 avocados; diced small
• Salt & black pepper
• 4, 5-6 oz. tilapia fillets
• 1 Tbs. olive oil

INSTRUCTIONS

In a medium bowl, combine the pineapple, jalapeño, red onion, cilantro, lime juice, and avocado. Season with salt and pepper to taste and set aside. Pat the fish dry with paper towels and season liberally with salt and pepper. Heat the oil in a large nonstick skillet. Carefully place the fish in a single layer in the pan. Cook for a few minutes on each side until lightly browned and cooked through. To serve, top each piece of fish with salsa.

INGREDIENTS

• 1 lb. tilapia; cut into ¼” cubes
• 10 limes; juiced
• 1 cup onion; diced
• 1 garlic clove; minced
• 1 tspn. cumin
• 1 habañero pepper; seeded & minced
• 1 ripe SlimCado avocado; cubed
• ¼ cup extra-virgin olive oil
• Salt & pepper; to taste
• ½ cup cilantro; chopped
• 1 tspn. sesame seeds

INSTRUCTIONS

Place fish and lime juice in a container, cover and marinate in the refrigerator at least 2 hours. In a medium bowl, combine the onion, garlic, cumin, habañero pepper, avocado and 2 Tbs. of the lime juice from the marinated container. Toss gently then add just the fish to the bowl. With the remaining lime juice, stir in the olive oil. Pour into the fish mixture. Add salt and pepper and stir gently. Refrigerator at least 15 minutes. Just before serving, add cilantro. Add salt and pepper to taste. Sesame seeds to garnish.

INGREDIENTS

• 4, 6-oz. tilapia fillets
• 1¼ cups macadamia nuts
• ½ cup panko bread crumbs
• 1 can light coconut milk
• 1 lime; juiced
• Salt; to taste
• 1½ cups mango; diced

• 1½ cups pineapple; diced
• ¼ cup red onion; chopped
• 2 Tbs. cilantro; chopped
• 1 Tbs. rice vinegar
• 1 Tbs. lemon juice
• 1 Tbs. jalapeño; chopped

INSTRUCTIONS

Preheat oven to 350°. Grease or cover a large baking sheet with foil. Add the nuts and bread crumbs to a food processor and pulse until the nuts are finely crushed. Pour the mixture into a shallow bowl. Pour the milk into a separate shallow bowl. Dip each fillet into the milk and then dip into the nut and bread crumb mixture and place on the baking sheet. Sprinkle salt on top of each piece of fish. Drizzle some of the fresh lime juice over each fillet. Spray the top of each piece with cooking spray. Bake for about 12–15 minutes or until a light golden brown. While the fish is baking, prepare the salsa. Add all ingredients into a bowl and mix to combine. Serve over the fish.

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.

INGREDIENTS

• 2 cups tomatoes; chopped & seeded
• ¼ cup onion; minced
• 1 medium jalapeño; chopped
• 2 garlic cloves; minced
• Juice of 1 lime
• ½ cup fresh cilantro; chopped
• Salt and pepper; to taste
• 4, 6-oz. tilapia fillets
• 2 tspn. chipotle powder
• 2 Tbs. butter
• ½ cup cheddar cheese, monterey jack, or a combo; shredded

INSTRUCTIONS

For the pico de gallo, place tomatoes, onion, jalapeño, garlic, lime juice, cilantro, salt, and pepper in a medium bowl and mix well. Let sit for at least an hour to allow the flavors to meld together.

Pat tilapia fillets dry with a paper towel. Sprinkle both sides with chipotle powder, salt, and pepper. Melt butter in a large skillet over medium-high heat. Swirl melted butter to coat the bottom of the pan. Add tilapia and cook about 1½-2 minutes per side, or until fish is golden brown and flakes easily with a fork.

Remove tilapia from pan and sprinkle with shredded cheese. Top with several spoonfuls of pico de gallo and serve immediately.

This week we are featuring two varieties of tilapia from one of our partners, Sea Cuisine. I love the convenience of having a fish that is already pre-breaded and ready to cook!

The Parmesan Encrusted Tilapia is a perfect center of the plate item for any Italian or Mediterranean meal you are preparing. The Tortilla Encrusted Tilapia comes out crunchy on the outside and flaky in the middle. It goes well with any Mexican or Spanish style meal and, as suggested, is perfect with Spanish rice and black beans.

INGREDIENTS

• 4-8 oz. fillets of Parmesan Encrusted Tilapia
• 2 tablespoons olive oil

For the Sauce:

• ½ cup dry, white wine
• 1 tablespoon shallot, minced
• 1, 12 oz. can crushed tomatoes
• 1 tablespoon basil pesto
• ¼ cup (4 oz.) creamy goat cheese
• ½ cup julienne sun-dried tomatoes
• ¼ cup heavy cream
• Salt and pepper to taste

METHOD

Heat a large skillet over medium high heat for at least 3 minutes. Add the oil to pan and swirl to cover the bottom of the pan. Place tilapia in pan, top side down, and cook for 3 to 5 minutes or until golden brown. Turn fish and cook until fish is just cooked through in the middle, about 5 minutes.

For the Sauce:

Place wine and shallot in a medium saucepan and bring to a boil over high heat. Let wine reduce by ½. Reduce heat to medium, add remaining ingredients and bring to boil, stirring frequently. Cover and simmer for 15 to 20 minutes, stirring occasionally. Lace sauce over fish.

INGREDIENTS

• 4 fillets of Tortilla Encrusted Tilapia
• 2 tablespoons vegetable oil or olive oil

Place a large skillet on stove and heat for at least 3 minutes over high heat. Place oil in pan, swirl to coat bottom, then sauté fish for 5 minutes per side or until just done. Keep warm and set aside.

For the Sauce:

• 2 red bell peppers
• ¼ cup red wine vinegar
• 1 tablespoon balsamic vinegar
• 1 tablespoon minced shallots or white onion
• 1 cup chicken broth
• 2 tablespoons heavy cream
• 1 tablespoon sugar

METHOD

Preheat oven to 400°. Rub some olive oil on pepper and place in oven on baking sheet. Leave in oven for about 10 to 15 minutes until skin begins to brown and blister. Place in paper bag for about 5 minutes. Under cold water, remove skin and seeds from pepper. Set aside. In a medium saucepan, place vinegars, chicken broth, and shallots. Bring to a boil, and then reduce by one half. In a food processor, process peppers to achieve a very fine paste. Add peppers to vinegar mixture. Add cream and sugar and simmer over medium heat and simmer for 15 minutes. Serve over fish. For a completely smooth sauce, after cooking you can strain sauce through a sieve or mesh strainer if desired.

Serve with black beans and Spanish rice.