Citrus-Mango Spicy Tilapia and Kale
I just love things that are on sale. I feel like patting myself on the back every time I purchase sale items. Specifically when it comes to food. I barely make any money as it is, so when I can save $0.40 on something, OH HELL YEAH, I’m buying it. So that is why I tend to go overboard when it comes to grocery shopping. I usually hit 3 grocery stores per weekend to make sure I’m saving a few pennies. Am I wasting it in gas? Maybe. But don’t burst my happy money-saving bubble here, ok? Ok.
Tilapia was on sale this week at Sunflower Market! I just love Sunflower Market. Mostly because I can snack in the bulk isles while I shop. My normal shopping routine includes buying my meat, then getting a handful of cashews, produce then almonds, canned goods then pecans. I stay away from the chocolate even though my body pulls me to at least look at it. Chocolate covered walnuts changed my life. So I stay away. You can’t be single and snacking on chocolate covered walnuts by yourself in a grocery store, it just looks bad. Chocolate covered fingers aren’t attractive to most men. Stupid men.
I also was lucky enough to be given some amazing spices by my good friend of CF Flex Gym and the amazing blogger of Crankin’ Kitchen. Julie comes up with truly inspirational food. I don’t know how this stuff comes to her. She’s a genius, I believe. And she is in the process of starting up her own spice business so she gave us some samples at the gym! It was the perfect spice mixture for my tilapia! Thanks Julie!Print
Citrus-Mango Spicy Tilapia and Kale
- 5–6 tilapia filets
- 1–2 packages of Julie’s North African Spice Rub (email Julie at firstname.lastname@example.org)*
- 1–2 bundles of kale, chopped or torn apart
- 1 mango, thinly sliced
- 3–4 garlic cloves, minced
- 4–6 tablespoons olive oil (or other far of your choice)
- 2 oranges, halved
- 2 limes, halved
- 2 lemons, halved
- Let’s get to it! Grab out a large saute pan and a medium pan. If you have two large ones, that would work even better! Also pull out a shallow bowl or plate to put your spices on.
- Heat up 2-3 tablespoons of olive oil under medium-high heat in your large pan. While the pan heats, add spices to your bowl and lay your fish in the bowl to completely cover both sides in the spices.
- Add fish to hot greased pan and let cook on both sides for about 3-4 minutes. When your flip the fish to cook on the second side, squeeze half a lemon, lime and orange directly on top of the fish and add your sliced mango. Mix around a bit to season the mango with some of the leftover spices.
- While your fish cooks away, add your remaining olive oil to your second pan and add your minced garlic to cook down a bit. Once the garlic smells fragrant, add in your chopped up kale. Squeeze the other halves of your lemon, lime, and orange on top of the kale and mix around a bit with a large spoon. Once the kale is covered in olive oil and the citrus juices, add 1 teaspoon of water and cover to help the kale cook down. Keep an eye on it and mix it around a bit if needed, it tends to burn quickly.
- Once the kale is sauteed up and fish is done cooking, add your kale to a plate and top off with a tilapia filet with a few slices of mango on top. Bomb.
*Obviously most of you will not have Julie’s spice mixture. I’m sorry. But don’t let this scare you away from the recipe. I don’t know exactly what she puts in her spice rub, but I recommend adding in garlic powder, onion powder, sea salt, cayenne pepper, paprika, and a bit of red pepper flakes. You’ll get a good spice that will be offset by the citrus and mango flavors combined.
Grocery List Helper:
- Tilapia: On sale at Sunflower Market for $2.77/lb
- Kale: On sale at Sunflower Market
- Limes: 4 for $1.00 at King Soopers
- Lemons and Oranges: Bought at King Soopers
- Mango: On sale at King Soopers
Oh, Hi! I’m Juli.
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