Oct 222010
I really love cooking with my friend Amanda.  We like all the same foods, and she’s a pretty capable sous chef (but also let’s me be the control freak I am).  The only problem is when we cook together, 7/10 times we make tacos.  And the other 3 times we make taco salad.  We love mexican food, and it’s pretty easy to throw together.  We have made some pretty cool tacos, like the Seared Tuna Tacos from a few months back.  And this time when we were discussing what to make, we both agreed that we were craving…wait for it…mexican.  But we weren’t going to fall into our taco rutt again.   

We knew we wanted to make a fruit salsa, but we wanted to steer clear of our usual go to’s–pineapple or mango.  So, we decided to choose some seasonal fruit, pomegranate and grapefruit, and mix in jalapeno, cilantro, chives, and avocado.  

This could quite possibly be the most interesting, beautiful, and delicious salsa I’ve ever tasted.  

Somehow process pictures of the fish just didn’t happen.  It was pretty easy though–grind some corn tortillas with cumin, cilantro, chili powder, lime, and jalapeno so it become bread crumb like.  Dip one side of the fish in egg and coat with the corn tortilla crumbs.  A quick pan fry to crisp the coated side and then into the oven to finish cooking.  Although we ate this delicious meal last night, I woke up a little early this morning to take pictures of the left overs (because day light is so much better in pics).  Just thought I’d share with you the view from my balcony this morning…

Back to the food.  This fish was actually unreal.  Perfect flavor combination and completely unique and interesting.  This is one of those recipes I know I will come back to.  

Nutritional highlights:  Pomegranate is incredibly rich in antioxidants.  Grapefruit is packed with vitamin C.  And Avocado has all those good fats that you should have in your diet every day.  So basically that salsa is unstoppable.  When I looked up the benefits of tilapia, I was a little surprised to find mixed reviews.  Although Tilapia has Omega 3’s which we need in our diet, it also has Omega 6’s which aren’t quite as good for us.  Read this article if you’re interested in more info.  Still, the general opinion is that tilapia can be part of a healthy, varied diet.  It’s low in calories and inexpensive which is a big plus in my book.  So continue enjoying Tilapia, but try to have as much variety in your diet as possible.  

Tortilla Crusted Tilapia

    4 4-6 oz tilapia fillets 4 corn tortillas (torn in pieces) 1 jalapeno pepper (seeded and chopped) 1 tsp lime juice 1/4 cup fresh cilantro 1/2 tsp chili powder 1/4 tsp ground cumin
    Salt and pepper 1 egg beaten


1.  Preheat oven to 350.  In food processor, grind tortillas (I’m talking tortillas, NOT chips), jalapeno, lime, cilantro, chili powder, and cumin until it is in small crumbs.  Season mixture with salt and pepper.  Taste it.
2.  Beat an egg in a shallow dish.  Coat one side of the fish with egg, and then dip into the tortilla crumb mixture.  Place on to foiled baking sheet and repeat with all your fish.  
3.  Heat a tablespoon of olive oil in a non stick pan.  Once pan is hot, put fish in crust side down for about 3 minutes.  Remove from pan and put back on baking sheet with crust up.  Pop into the oven for about 8 minutes or until fish is flakey (it’s going to depend on the thickness of your fish).
4.  Top with pomegranate-grapefruit salsa.  I served it with rice, beans, and asparagus.  MMMMM.

Grapefruit Pomegranate Salsa

3 grapefruits, segmented
Seeds from 1 small pomegranate (or 1/2 if it’s really large)
2 tablespoons chopped cilantro
1 jalapeno, seeded and chopped
2 tablespoons chopped chives (could substitute any type of onion)
Salt and pepper to taste
1-2 avocado (depending on size and preference) cut into small cubes

Mix all ingredients and let sit for 30 minutes to let flavors combine.  Enjoy!!!

  3 Responses to “Tortilla Crusted Tilapia with Grapefruit Pomegranate Salsa”

  1. yummmmmm from personal experience i highly highly recommend! :)

  2. Hi Marissa–what other fish do you recommend for this recipe? I’m not a tilapia fan…xxoo

  3. I think mahi mahi or red snapper would work well, too.

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