It’s that time of year when I start trying to shed any extra weight that I may have packed on during the winter even if it is just a few pounds. The heavy comfort foods that I craved in winter no longer seem appealing. I have started craving salads and fruit and light dinners again.
I am spending time shopping for spring clothes and getting excited about the warmer weather. I love to get outdoors in the evening when the sun is still out. We miss having the sunshine at night during the winter and when it does come back I try to make the most of it. That can mean walking 5km home from work or going for a bike ride or taking part in other sports activities. The thing is; I like to stay active.
This Seared Tilapia with Orange Salsa is a fast and easy recipe that makes a nice dinner for guests or family. The Orange Salsa can be spiced up by adding some chopped chilis but I prefer it to be milder.
Seared Tilapia with Orange Salsa
Makes 4 servings
4 medium seedless navel oranges
½ red onion, diced small
½ cup coarsely chopped fresh cilantro
2 tbsp. lime juice
4 5 oz. tilapia filets
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
Using a sharp paring knife, cut off the ends of the oranges to expose a circle of flesh. Stand each orange on an end and slice off the rest of the peel, including the white pith, in strips following the curve of the orange. Working over a medium bowl, carefully cut on both sides of each orange segment to free of from the membranes. Then squeeze the membranes over the bowl to collect the juice. Cut the segments into 4 pieces and return to bowl.
Add the onion, cilantro, lime, and 1 tsp. salt and gently stir to combine. Let stand at room temperature for at least 10 minutes.
Pat the fish dry and season with salt and pepper. Heat the oil in a 10-inch non-stick skillet over medium-high heat until shimmering hot. Cook fillets 1 1/2 to 2 minutes per side.
Transfer to dinner plates and top with salsa using a slotted spoon and serve.
Recipe adapted from Fine Cooking Magazine- issue no. 121