Pan Seared Tilapia with Hot Crab Salsa

By ajiann

Low in saturated fat, calories, and mercury, tilapia’s popularity has grown in leaps and bounds over the past few years. The addition of the Hot Crab Salsa turns this meal into one that’s suitable for any celebration.

Ingredients

• 1 cup flour Seasoned with salt and pepper
• 3 lbs. Tilapia
• 1/4 cup Olive Oil
• For fish
• 1/4 cup Olive Oil
• For salad
• 1/4 cup Red Onion
• 2 Plum Tomatoes Small diced, walls only, discard seeds
• 12 Yellow Teardrop Tomatoes Cut into quarters
• 1/4 cup Fennel Small diced
• 1/2 cup Orange Juice
• Fresh squeezed
• 1 Lemon Juice only
• 1/4 Habanero Pepper Finely diced
• 1/4 cup Golden Raisins
• 1/2 lb. Lump Crab Meat
• 2 tbs. Cilantro
• 1/4 cup Toasted Almonds
• 1/4 cup Scallions Sliced
• Salt & Pepper To taste

Details

Servings 6
Preparation time 30mins
Cooking time 15mins
Adapted from stews.com

Preparation

Step 1

To prepare tilapia:

1. Dredge the tilapia filets in seasoned flour and pan sear with ¼ cup of extra virgin olive oil in a non stick pan on med high heat on both sides, about 2 to 3 minute per side. Hold tilapia warm while preparing the salsa.


To prepare the salsa:

1. Using the same pan as the fish, discard the oil, wipe the pan clean and place back on med high heat, add the extra virgin olive oil and get the oil hot.


2. Add the onions, tomatoes and fennel and let simmer for about 2 minutes then add the orange juice, lemon juice, habanero pepper and golden raisins, turn up the heat to high and reduce the liquid by about a 1/4 then add the cilantro and crab, continue cooking for another 2 minutes.

3. Spoon the mixture over the tilapia filets and garnish with the toasted almonds and the scallions.