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.

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Blood Orange Salsa over Pecan Encrusted Tilapia

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4.9 from 8 reviews

  • Prep Time: 15 mins
  • Cook Time: 8 mins
  • Total Time: 23 minutes
  • Yield: 2 1x



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


  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.

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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.

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  1. David says:

    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!

    1. juli says:

      Bummer David, but extra clementines are never a bad thing! Glad you liked it still!!

  2. Jane says:

    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!

    1. juli says:

      Yay! Hope you like it Jane!

  3. Allyson says:

    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!!!

    1. juli says:

      That’s awesome Allyson!! Glad you’re liking it!

    2. juli says:

      Wicked!! Glad you both liked it!

  4. Libbi says:

    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. juli says:

      That’s freakin awesome Libbi!! Glad I could help!

  5. Jana says:

    I made this today! 5 stars for sure! It’s inexpensive and tastes amazing! As always great job Juli!

    1. juli says:

      Glad you liked it Jana!!

  6. Kendra says:

    Pretty much the most delicious fish I have ever made!!! My kids went nuts!

    1. juli says:

      the kids did?! thats freaking awesome!

      1. Kendra says:

        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.

  7. Tara says:

    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!

  8. Gina says:

    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.

  9. Ron says:

    Just made this for my wife and mother in law. They can’t stop raving about it! Thanks so much for this recipe.

  10. Janna says:

    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!