I made this for my husband this Sunday after we?d gotten back from a long day of playing in the newly spring weather. I love tilapia because it's a yummy, flaky fish that cooks in just a few minutes and with little preparation. Buy farm raised tilapia grown in the U.S. in environmentally-friendly systems. Avoid farmed tilapia from China and Taiwan, where pollution and weak management are common. This recipe incorporates what I think the most important elements are of well prepared seafood: fat, acid, crunch, and salt. While I baked mine, I really think that this dish lends itself to the outdoor grill if you are so inclined.
|2 tbsp||orange zest|
|1 tbsp||organic olive oil|
|1/2 medium sized||The juice of orange|
|1/2 tsp||sea salt|
|1/2 tsp||freshly cracked pepper|
|2 tbsp||salsa verde|
|1 handful||mung bean sprouts, chopped|
|1/2||red pepper, diced|
|1/4 cup||snow peas, steamed and diced|
|1/2 cup||queso fresco|
- Marinate the tilapia in zest, olive oil, orange juice, salt, and pepper for about an hour.
- Grill for about 4 minutes on each side.
- Top with salsa verde, sprouts, pepper, snow peas, and queso fresco.
If you want to make this even more magnificent, make my homemade tortillas and turn it into a fish taco. Homemade tortillas are just one of those foods that taste so much better homemade. Similar to fresh baked bread, they melt in your mouth, coating your chosen filling with soft doughy deliciousness. Those plastic bags that tortillas come in and the distance that they often travel to get you isn?t very easy on the planet either.
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