Gluten Free Pistachio Crusted Tilapia with Citrus Salsa Recipe

Is it just me or does anyone else think it is ironic that the growing season for the majority of citrus here in the United States is winter? After all citrus just seems to be filled with sunshine. I am not complaining. In fact quite the contrary, there is nothing like a little citrus to brighten a cold dreary winter day!

Most people think of “winter food” as hearty stews and soups, warming casseroles and other recipes on the heavier side that stick to your ribs. While I love this type of food, I find that they also tend to stick to other places of the body as well, like the hips and thighs. {Sigh}

If you prefer not to gain a little “padding” during these cold winter months, try this bright, low fat, gluten free recipe that will not only bring a little sunshine to your dinner table but is also healthy, quick to prepare and economical as well.

Tilapia is a favorite fish in our house, it is a firm white fleshed fish that does not taste “fishy” and is very budget friendly. I crust my tilapia fillets with ground pistachios, bake for a few minutes (no added fat from frying!) and top it off with a beautiful, fresh citrus salsa spiked with fresh mint and some jalapeno.

Gluten Free Pistachio Crusted Tilapia with Citrus Salsa Recipe

Ingredients

3 medium oranges, peeled and cut into segments
1 grapefruit, peeled and cut into segments
¼ medium red onion, thinly sliced
1 small jalapeno, seeds and veins removed and finely minced
¼ cup fresh mint leaves, minced
Juice of 1 lime
1 teaspoon honey (optional)
1 cup shelled pistachios, roasted and unsalted
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoon kosher salt plus more for seasoning the fish
½ teaspoon black pepper plus more for seasoning the fish
1 large egg white
4 tilapia fillets, 3-4 ounces each

Directions

Preheat oven to 450 degrees. Spray a cookie sheet with gluten free non-stick cooking spray.

In a small mixing bowl, combine the orange segments, grapefruit segments, red onion, jalapeno, mint, lime juice and honey. Let sit while preparing the fish.

Grind the pistachios along with the oregano, thyme, garlic powder, ½ teaspoon salt and ½ teaspoon pepper in a food processor until the mixture resembles a coarse meal. Pour the mixture into a dinner plate.

Beat the egg white until foamy on another dinner plate. Pat the fish fillets dry with a paper towel and season with salt and pepper. Dip the fillets into the egg whites then into the pistachios and coat well. Lay the fillets on the prepared baking sheet. Spray the top of the fillets lightly with some more cooking spray. Bake for 10 – 12 minutes or until the fish feels firm to the touch.

To serve, scoop the salsa out of the dish with a slotted spoon and top the tilapia fillets.

Servings

This gluten free recipe serves 4 people.

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