Seared Tilapia with Spicy Orange Salsa

By Heritage330

This zippy salsa is delicious with just about any type of fish or shellfish, including halibut, shrimp, and scallops. If you don’t want too much spicy heat, don’t use the entire chile.

Ingredients

• 4 medium navel oranges (about 2 lb.)
• 1/2 cup small-diced red onion
• 1/2 cup coarsely chopped fresh cilantro
• 2 Tbs. fresh lime juice
• 1 tsp. ground cumin
• Kosher salt
• 1 fresh serrano or jalapeño chile, minced (seeds included)
• 4 5-oz. tilapia fillets
• Freshly ground black pepper
• 2 Tbs. mild olive oil

Details

Servings 4
Adapted from finecooking.com

Preparation

Step 1

Add the onion, cilantro, lime juice, cumin, and 1 tsp. salt and gently stir to combine. Add enough of the chile to suit your taste and stir. Let stand at room temperature for at least 10 minutes to meld the flavors.

Pat the fish dry and season with salt and pepper. Heat the oil in a 10-inch nonstick skillet over medium-high heat until shimmering hot. Cook 2 of the fillets, flipping once, until browned and just cooked through, 1-1/2 to 2 minutes per side. Transfer to dinner plates. Repeat with the remaining fillets. Using a slotted spoon to drain excess juice, top the fish with the salsa and serve.