I apologize for how often I’m going to hit you with citrus this week.
But not really.
Citrus is irresistible.
Oranges, lemons, limes and similar fruits are among the most transformative ingredients in the kitchen. A bright hit of citrus can change a dish completely—bringing depth and lift the way caramelized onions or smoked sea salt do, without extra richness. They also happen to be the backbone of classic cocktails like margaritas, which is never a bad thing.
One big reason people struggle to enjoy healthy meals is that they eat them plain. Plain food is boring and uninspiring. With bright flavors—citrus, fresh herbs, good salt—you can turn simple ingredients into something exciting.
Take my husband for example. Before we met he ate plain ground turkey, plain egg whites, plain chicken—everything was dull. Once we started cooking together he discovered how much better food can be with real flavor. He gained a little weight along the way, but he was happier and ate more interesting meals.
Stop what you’re doing and go buy tilapia. Make this for lunch—dinner works too. If you don’t have breadcrumbs, you can skip the crust and make a honey-lime tilapia and top it with this salsa. But whatever you do, promise me you’ll make the salsa. Today.
Citrus Crusted Tilapia
Serves 2–4
- 4 fresh (or thawed) tilapia filets
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup panko bread crumbs
- 1/4 cup whole wheat flour
- 1/3 cup seasoned bread crumbs
- Zest of 2 blood oranges, 1 lime and 1 lemon
- Pinch of salt
- 2 egg whites, lightly beaten
Preheat the oven to 425°F. Line a baking sheet with aluminum foil, set a wire rack on top, and spray the rack with nonstick spray. In a large bowl combine the panko, whole wheat flour, seasoned crumbs, citrus zest and a pinch of salt. In another bowl, lightly beat the egg whites.
Season each tilapia filet with salt and pepper. Dip each piece into the egg whites, then press into the citrus breadcrumb mixture to coat evenly. Place the filets on the prepared rack and spray the tops lightly with nonstick spray.
Bake 15–18 minutes, or until the breadcrumbs are golden and the fish flakes easily with a fork.
Blood Orange Salsa
(Adapted from Perry’s Plate)
- 2 blood oranges, segmented and chopped
- 1 clementine, segmented and chopped
- 2 tablespoons chopped red onion
- 1/2 jalapeño, chopped (adjust to taste)
- 2 tablespoons freshly chopped cilantro
- Pinch of salt
Combine all ingredients in a bowl and stir gently to combine. Let the salsa sit at room temperature for about 30 minutes so the flavors mingle. Spoon over the baked tilapia and serve. Fresh, bright and delicious.
And while you’re at it, make a margarita.