Hi. It’s me again. And I’m back with math. Delicious math.
Dinner = grilled protein + citrus/avocado salsa.
The markets here are flooded with beautiful Texas citrus – 5 oranges for $1? An 8 lb bag for just under $5? Don’t mind if I do!
We took a few of those Texas oranges, paired them with creamy avocado and some weapons-grade-spicy diced jalapeno (if only there were some way to tell which peppers were “just” hot and which peppers were crazy ^%$#@! hot), and made a sweet+heat salsa to go over a simple citrus-marinated fish.
Dinner = light, fresh, and worthy of dinner on the patio. If you’re among those lucky enough to still not have snow on the ground on April 1st.
Potential notables – on the plate with that fabulous fish are HEB Borracho Beans and Grilled Broccoli with Chipotle Lemon butter. And if you’ve never segmented citrus before, you might find these photos most helpful.
Grilled Tilapia with Orange-Avocado Salsa
Peak-season citrus and creamy avocado top a smokey, grilled tilapia filet.
- For the marinade
- Zest and juice of 1 medium orange
- Zest and juice of 1/2 lime
- 1 tsp chile powder (I used ancho)
- Small handful of cilantro
- 1 clove garlic, crushed
- 1 Tbsp oil
- 4 tilapia (or your favorite white fish) filets
- For the salsa
- 2 medium oranges
- 1 large avocado, diced
- 1/4 cup chopped red onion
- 1 jalapeno, seeded and finely diced
- Juice of 1/2 lime
- Handful of cilantro
- Whisk together the ingredients for the marinade and place in a large ziploc bag or non-metallic dish with the fish. Let sit in the fridge while you're heating the grill and prepping the rest of dinner (I did ~30 minutes and had the rest of dinner all but finished by the time the fish hit the grill).
- Heat your grill to medium-high and make sure grates are cleaned and oiled to prevent sticking.
- Over a medium bowl, segment the oranges, letting the oranges and juice fall into the bowl (discard any seeds and peel).
- Squeeze the remaining juice from the leftover membranes into the bowl and cut the segmented orange wedges into bite-sized pieces.
- Lightly stir with the avocado pieces, onion, cilantro, jalapeno, salt, and pepper; set aside.
- Place fish on the grill and drizzle some of the marinade over top.
- Cook 4-5 minutes on each side, drizzling additional marinade over top when flipping; the fish is done when it's opaque in the center.
- Season with salt and pepper and topped with a generous scoop of orange-avocado salsa.
Yields: 4 servings
Estimated time: 45 minutes
What a light, flavorful and refreshing topping on the tilapia!!
I’m loving salads lately with orange and avocado, so this salsa is really doing it for me in a big way. This looks so fresh and lively!
Such a light, summery recipe! I love it!
My perfect dinner–yum!
These are just the fresh flavors I’ve been craving to get me out of this winter funk! Awesome recipe.
Love everything. So fresh, and delicious! I have some mahi in the freezer, think I’ll be trying it with this soon.
I can’t wait to get our grill going soon. This looks perfect. I love any type of fresh salsa on grilled foods. Yum!
I cant wait to try this recipe. I am wishing you had the calories on the recipes. I am watching my calorie intake. Thanks for great recipes.