Winter Citrus Salsa with Pistachio Crusted White Fish
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
3 blood oranges
1/2 grapefruit
1 satsuma tangerine
1 jalapeño, seeded and chopped
2 tablespoons chopped cilantro, plus more for garnish
1 shallot, finely chopped
4 endive leaves, chopped
juice of half a lime
1 cup shelled pistachios
1/2 cup panko bread crumbs
4 tilapia filets (or your favorite white fish)
salt & pepper, to taste
1-2 tablespoons olive oil
Instructions:
Zest the blood oranges. Set zest aside in a small bowl. Peel and segment the oranges, grapefruit, and tangerine. Collect extra juice from the citrus and add to the zest.
Mix together the citrus segments with jalapeño, shallot, cilantro, endive, and lime juice. Season to taste with salt. Refrigerate until ready to serve.
Combine nuts and panko in a food processor and buzz until finely chopped and well blended.
Combine zest, juice, and 1 tablespoon Dijon mustard in a shallow dish. Put nut mixture in a second dish.
Season each piece of tilapia with salt and pepper. Dip in the citrus-Dijon mixture and then dredge in the nut mixture. Refrigerate for 10 minutes or until ready to cook.
Pre-heat oven to 400 degrees.
Heat olive oil in a large fry pan (preferably oven safe). Fry each piece of fish for 2-3 minutes on each side (until nuts start to brown) and transfer to oven. Cook 5-10 minutes longer, or until fish easily flakes with a fork.
Top with citrus salsa and serve!
From eisforeat.blogspot.com