Monday, June 25, 2012

Honey Lime Tilapia with Blueberry Salsa

I love tilapia.

The marinade is simple and quick.

The fish cooks quickly.

The salsa is sweet and refreshing.

In short, this dish will help you beat the summer heat!

Honey Lime Tilpia
(serves 4)

4 fresh (or thawed) tilapia filets
2 tablespoons olive oil
2 tablespoons honey
2 tablespoons lime juice
1 teaspoon lime zest
2 garlic cloves, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup flour
2 tablespoons olive oil for frying
additional honey + lime zest mixed for drizzling

An hour or so before cooking,season tilapia filets with salt and pepper then lay in a baking dish or into a large ziplock bag. In a bowl, combine olive oil, honey, lime juice and zest, and crushed garlic and whisk until combined. Pour over tilapia and let marinate for an hour. Add flour [+ a bit more salt, pepper, and lime zest] to a bowl and set aside.

Heat a cast iron skillet (or a non-stick skillet) over medium-high heat and add olive oil. Dredge each piece of tilapia through the flour until you have a very light coating. Making sure the pan is hot, add tilapia to the oil and cook until flaky and crispy on each side – about 3-4 minutes per side. Remove tilapia from pan and let drain on a paper towel for a few minutes.

Blueberry Lime Salsa
(very slightly adapted from How Sweet It Is... again)
(makes 1 1/2cups)

1 cup fresh blueberries
5 raspberries
1/4 red onion
1 teaspoon lime zest
juice of two limes
1/3 cup fresh cilantro leaves
1/2 avocado, chopped
salt and pepper to taste
Combine blueberries, raspberries, onion, lime zest, juice and cilantro in a food processor or blender and pulse. The more you pulse the salsa, the smoother it will get, I pulsed mine about 8x for a smoother/ finer salsa. Taste and season with salt and pepper if desired. Scrape salsa into a bowl and fold in chopped avocado. 

Generously cover tilapia with salsa. 


(Salsa also pairs well with chicken and pita chips or pretzels!) 


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