Blood Orange Salsa over Pecan Encrusted Tilapia

Share on twitter
Share on facebook
Share on google
Share on pinterest
Share on tumblr
Share on email
Share on print

I’m a straight up cheater. Like straight out of the look-over-you-shoulder-in-high-school-algebra-test kind of cheater. I didn’t think of this recipe on my own. Nope. I legit stole it from someone else. Well, the idea of it, at least. But this woman from How Sweet It Is is a straight up genius. I’m in love with her. Not only is her blog hilarious and fun to read, but her pictures are OFF THE CHAIN! No, she doesn’t make paleo food. Yes, she makes food that makes you not want to ever eat paleo again. Yes, I want to be her when I grow up. She’s a genius. And a person who likes food as much as I do…those are some smart people right therrrr. Aka, she’s Albert Einstein. That was so unoriginal. Fail Juli, fail.

I need to talk about something serious. ‘The Bachelor.’ Sh*t is getting intense on that show. Actually, I wouldn’t really know. I only saw the first episode. I lose interest fairly quickly with tv shows (other then TripleD, Chopped, and Cupcake Wars) so I kinda forgot it was on, but I was lucky enough to see other shows making fun of the women on it. Thank god for crazy women. Seriously. I have no hopes of meeting a decent man for at least 10 more years, if not more, but if there are b*tches like that roaming about the earth, searching in desperation for a man, I’m much more confident with what I have to offer. I don’t drink and make the conscious decision to cry in the corner until a dude notices me. I don’t fight with other b*tches over a dude. And I definitely don’t go on a show in attempts to meet the man of my dreams, knowing full well I won’t be able to CrossFit every day. F*cking idiots, these women are. I mean, yes, it makes for good tv, but men must be thinking that every woman is bat sh*t crazy. Like for real. I’m sorry bros of the world. Some of us women out there just like food and CrossFit. The simple kind.

I hate people who think it’s ok to look over your shoulder to see what you’re doing on your computer while at a coffee shop. Like a guy is doing to me this very second. Obviously, I’m not looking at dirty pics. Obviously, I’m not surfing match.com to meet my next mate. I’m blogging. I’m blogging about you, you dumbass. Ugh, so rude.

I wish I had an ice cream maker. All I want out of life is to make coconut milk ice cream. It’s the simple things. Simple kind.

Blood Orange Salsa over Pecan Encrusted Tilapia

0.0 rating
PREP 15 mins
COOK 8 mins
TOTAL 23 mins
Yields 2

INGREDIENTS :

    For the fishy fish

    • 2 tilapia filets
    • 1 egg white, beaten
    • 1 cup pecans
    • 1/4 cup unsweetened shredded coconut
    • 1/2 teaspoon dried parsley
    • 1/2 teaspoon dried tarragon
    • 1/2 teaspoon dried thyme
    • salt and pepper, to taste
    • 2 tablespoons coconut oil

    For the salsa

    • 2 blood oranges, peeled and cut in halves
    • 2 clementines, peeled and cut in halves
    • 1/2 jalapeno, seeds removed and finely diced
    • 1/2 small red onion, diced
    • 1/2 lime, juiced
    • 1/2 lemon, juiced
    • 2 tablespoons fresh cilantro, chopped
    • pinch of salt

    DIRECTIONS :

    1. Add your pecans and coconut to a food processor. Pulse until they turn into almost bread crumbs. Not until its a pecan butter. Duh.
    2. Then add your seasonings along with a bit of salt and pepper and pulse a few more times to incorporate.
    3. Whisk your egg in a separate large, flat bottomed bowl.
    4. Now put your pecan bread crumbs on a plate or any wide dish that will be convenient enough to put your filets in.
    5. Now heat up a large skillet with a bit of coconut oil.
    6. Dip your tilapia in the egg whites then transfer over to your pecan bread crumbs and coat on both sides. Repeat with other filets.
    7. Add pecan breaded tilapia directly to your hot pan.
    8. Cook on both sides for 5-6 minutes, being sure not to burn the crust. Pecans and coconut can burn easily so keep a close eye on it.
    9. Now chop up all your ingredients for you salsa, add to a large bowl and mix thoroughly. Use your hands. Get dirty. Do it.
    10. Once fish is done cooking, top it off with your blood orange salsa.
    11. Eat it on up.

    by

    INGREDIENTS :

      For the fishy fish

      • 2 tilapia filets
      • 1 egg white, beaten
      • 1 cup pecans
      • 1/4 cup unsweetened shredded coconut
      • 1/2 teaspoon dried parsley
      • 1/2 teaspoon dried tarragon
      • 1/2 teaspoon dried thyme
      • salt and pepper, to taste
      • 2 tablespoons coconut oil

      For the salsa

      • 2 blood oranges, peeled and cut in halves
      • 2 clementines, peeled and cut in halves
      • 1/2 jalapeno, seeds removed and finely diced
      • 1/2 small red onion, diced
      • 1/2 lime, juiced
      • 1/2 lemon, juiced
      • 2 tablespoons fresh cilantro, chopped
      • pinch of salt

      DIRECTIONS :

      1. Add your pecans and coconut to a food processor. Pulse until they turn into almost bread crumbs. Not until its a pecan butter. Duh.
      2. Then add your seasonings along with a bit of salt and pepper and pulse a few more times to incorporate.
      3. Whisk your egg in a separate large, flat bottomed bowl.
      4. Now put your pecan bread crumbs on a plate or any wide dish that will be convenient enough to put your filets in.
      5. Now heat up a large skillet with a bit of coconut oil.
      6. Dip your tilapia in the egg whites then transfer over to your pecan bread crumbs and coat on both sides. Repeat with other filets.
      7. Add pecan breaded tilapia directly to your hot pan.
      8. Cook on both sides for 5-6 minutes, being sure not to burn the crust. Pecans and coconut can burn easily so keep a close eye on it.
      9. Now chop up all your ingredients for you salsa, add to a large bowl and mix thoroughly. Use your hands. Get dirty. Do it.
      10. Once fish is done cooking, top it off with your blood orange salsa.
      11. Eat it on up.

      by

      I want to make love to this picture
      Pecan bread crumbs, not to be confused with nut butter people
      how sick is that cutting board? laura is effing awesome
      dear blood oranges, i love you. that is all.

      Share on twitter
      Share on facebook
      Share on google
      Share on pinterest
      Share on tumblr
      Share on email
      Share on print

      Oh, Hi! I’m Juli.

      I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

      LATEST BOOK

      36 thoughts on “Blood Orange Salsa over Pecan Encrusted Tilapia”

      1. Heck yes! I love blood oranges! & I just so happen to have almost all these ingredients, yayyy. I was wondering how you were gonna replace the panko crumbs. Genius! Dumb question, but why an egg white, instead of the whole egg? I have like zero experience breading stuff, but I thought I’ve always seen recipes with the yolk. Just curious. 🙂 Can’t wait to try this!

      2. I just ate and still found my pavlovian slobber response kicking in! I’ve got everything except the blood oranges at home (no, I’m not wasting precious work time reading your blog. Don’t judge me!). This is my next paleomg foray, thanks!

        1. lol YAY!! I’m right there with ya, but I slobber probably 22 hours out of the day. Even when I sleep. Yeah, definitely when I sleep. Let me know how it turns out!

      3. Because I have nothing but salmon in my freezer, I am going to use that instead of tilapia. There is something that doesn’t set well with me on buying fish from a store. Hmmmm, I must be a real Alaskan :). I will have to let you know how it tastes, I am sure either way it will be delicious. Thanks for the awesomeness!

      4. Only writing to comment on that cutting board. It’s amazing. High five Laura. And sorry for reading over your shoulder at the coffee shop 😉

      5. JBizzle,
        I’m trying this recipe just so you know…So I completely trust your opinion when it comes to food blogs by the way, hell I read your’s daily:)Checked out How sweet it is…do you think it’s possible to love someone you’ve never met before? GOOD! because I love Jessica. Have been reading her blog all morning…and needless to say I have to go home tonight and roast some grapes, I just HAVE to. Thanks (as always) for introducing me to the food blogging world, love it and YOU!!

        1. ZANNA!! Isn’t she wonderful. I felt the exact same way when I started reading her blog.
          PS-please save me some roasted grapes. I may have to do that this weekend. BTW, I’m making coconut milk ice cream this weekend. Those might go on them perfectly!
          PPS-can we hang out soon?

      6. Quite wonderful yes, and funny too! There are soooo many things I want to try!
        Of course I’ll save you some roasted grapes! heading to Whole Foods after work. Could you save me some ice cream? and by save.. I REALLY mean.. we have a mutual sweet tooth yes (we know this already) so if it just so happens to be gone say that night? I won’t judge, but smile and settle with the recipe:)
        I would love to hang out with you, ALWAYS! as soon as possible would be preferable:)

      7. Hi Juli,

        Thank you so much for having such an awesome blog! I just found your site yesterday as I was looking for a recipe to entertain 6 people for a dinner party. This dish was a hit and everyone was mucho impressed. Love your blog!

        P.S. to scale up for the 9 people I was expecting to show up I made 4x the recipe for 10 tilapia fillets.

      8. Honestly, this was amazing!! Unfortunately, i couldn’t find a blood orange at my local supermarket(Giant), so I just threw in an extra clementine. Great recipe! Appreciate it!

      9. Wow! this one looks amazing! I always run out of ideas for my ever-present frozen tilapia stock. this will definitely be making the rotation. Thanks Juli!

      10. Dinner was FANTASTIC, thank you for the recipie! I even heard “that’s magical” come out of my husbands mouth. He is the pickiest eater e.v.e.r. Your site has made my switch to paleo (18 days in), much easier than expected. Thank you!!!

      11. Juli — this dish was fabulous! I’ve been finding it difficult to find meals I want to eat/make during Lent this year now that we’re paleo. Everything was so much easier when a PB&J would solve my problems.

        I subbed oranges for the clementines and it was so good! And it gave me another reason to bring out my new cast iron pan. LOVE!

          1. Yes that’s right, I said the kids. I am a total cooking slacker when it comes to my own ideas so I steal yours. They think I am now the best cook they have ever known. They are 7 and 12 and I am the only cook they have ever known. Anyway, I made the chocolate cupcakes also with the idea of eating them all myself. Because they wouldn’t stop begging me for them, I gave in and they ate the rest. I know I shouldn’t be annoyed that they are eating good food but they are not leaving me any left overs!!!! You rock and my kids stomachs (and probably intestines) thank you.

      12. OMG, this is SO good! I just recently stumbled on your site, and this was the first recipe we tried. Two thumbs up from the (non-paleo) hubs, so that’s awesome. I couldn’t find blood oranges, even at Whole Foods, so I subbed in Cara Cara oranges, which worked well. Can’t wait to try many more of your recipes, and I’m totally buying your cookbook! Thank you!

      13. I am super excited to try this tonight with walleye that I caught. What kind of side do you think would be awesome with it? I’m making it for a guy, I’d eat it just how it is no side needed, but you know how guys like to eat.

      14. This recipe was great! I don’t even care for fish that much and my husband scoffs at anything Paleo, but both of us were gushing over how great this was. This salsa is my new favorite. I made it in advance (about 4 hours) and the lemon/lime juice seemed to marinate the oranges nicely. I’m going to try this salsa with fish tacos. I couldn’t find blood oranges, so I used regular oranges and it was great.

        I had to use sweetened coconut for the fish because I couldn’t find unsweetened. I’m no where near an educated chef, but I think the sweetened was maybe a bit more sticky than unsweetened(?) and it clumped my mix and it did not stay on the fish as well as I hoped, but it still tasted great!

        Homerun recipe and definitely a repeat! Thanks!

      Leave a Comment

      Your email address will not be published. Required fields are marked *

      DON’T MISS A BITE

      Sign up for my PaleOMG newsletter to get recipes,
      discounts, and stories straight to your inbox for FREE!

      Don't Miss A Bite!

      Sign up for my PaleOMG newsletter to get recipes, discounts, and stories straight to your inbox for FREE!