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Spicy Citrus Tilapia Salad

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Submitted by: mbtm2003

 

A light and healthy main dish salad with tilapia, fruit, vegetables and fresh greens in a light citrus dressing.
 

Ingredients

  • Dressing:
  • 1 cup extra virgin olive oil
  • 1/4 cup orange juice
  • 2 tablespoons lime juice
  • 2 tablespoons honey
  • 1-2 tablespoons jalapeno flavored pepper sauce
  • 1 tablespoon finely minced jalapeno
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • Salt and pepper to taste
  • Fish:
  • 4 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1-2 tablespoons jalapeno flavored pepper sauce
  • 1 tablespoon lime juice
  • 1 tablespoon orange juice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 6 4-5 oz fresh tilapia fillets
  • Salad:
  • 1/2 medium jicama
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt
  • 1 cup slivered red radishes
  • 1 small red onion, halved and thinly sliced
  • 1/2 green bell pepper, thinly sliced
  • 1/2 red bell pepper, thinly sliced
  • 1 15 oz can white or yellow hominy, rinsed and drained well
  • 1 15 oz can dark red kidney beans, rinsed and drained well
  • 1 1/2 cups orange segments
  • 6 cups mixed salad greens
  • Salt and pepper to taste
  • Fresh chopped cilantro for garnish
  • Baked tortilla chips for garnish

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Method

Dressing: In a screw top jar, place olive oil, orange juice, lime juice, honey, pepper sauce, minced jalapeno, cumin, and chili powder. Screw lid onto jar and shake well to combine dressing ingredients. Season to taste with salt and pepper. Refrigerate until needed and shake well before using. Fish: In a small bowl, whisk together olive oil, cumin, chili powder, pepper sauce, lime juice, orange juice, salt and pepper. Place tilapia fillets in a single layer in a shallow glass casserole dish. Pour marinade over fish. Turn fillets to coat both sides. Marinate for 15-20 minutes. While fish is marinating, preheat broiler, stove top grill pan, or electric grill. Remove fish from marinade, discard marinade, and broil or grill 4-6 minutes per 1/2 inch of thickness, or just until fish flakes easily with a fork. Turn once during cooking. Remove from heat and tent with aluminum foil to keep warm. Salad: While marinating and cooking fish, peel jicama with a vegetable peeler. Dice jicama into 1/2 inch cubes and place in a small non-metal bowl. Add lime juice and salt. Toss jicama cubes to coat. Let stand in coldest part of refrigerator while preparing remaining salad ingredients. In a large salad bowl, toss together radishes, onion, both bell peppers, hominy, kidney beans and orange segments with 1/4 cup prepared dressing. When ready to plate, drain jicama cubes and toss with vegetable mixture. Plating: Toss salad greens with 1/4 cup prepared dressing. Season to taste with salt and pepper. Divide greens evenly between six plates. Divide vegetable mixture evenly between plates. Place one tilapia fillet on top of each salad and drizzle with a bit of remaining salad dressing. Sprinkle with fresh chopped cilantro and serve with baked tortilla chips.

 

Notes: If tilapia is unavailable, any type of firm white fish fillets can be substituted. Shrimp or scallops could also be used just adjust cooking time accordingly. Jicama is a Mexican root vegetable similar to potatoes. The texture is a cross between a potato and a pear, and the taste is slightly sweet. The peel is extremely fibrous and not edible. Jicamas can range in size from small to fairly large. They can be found in the fresh produce section, sometimes by mangoes and melons. If you purchase a medium or large jicama, peel it entirely. What you don't use for this recipe can be sliced or cubed and marinated in lime juice, a bit of water and chili powder and kept in the refrigerator. It is especially refreshing on a hot day.

 

Number of Servings: 6

 

Submitted by: mbtm2003 ()

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