Gluten free Tilapia with citrus-fennel slaw.
Christine Roberts and Katy Purwin show us their recipe for baked Tilapia with Citrus-Fennel Slaw.
- 2 pieces tilapia, 4-6 oz each
- 1 t Mumbo Jumbo Spanish Blend seasoning or similar
- 1 large bulb fennel
- 1 orange
- 1 lime
- 1 grapefruit
- ¼ c pitted kalamata olives, chopped
- 2 T pepita seeds
- ¼ c chopped Italian parsley
- 1-2 T olive oil
Prepare slaw: Wash fennel bulbs, cut in half lengthwise and remove core. Using mandolin, ceramic slicer, or food processor, finely slice fennel bulbs, reserving a few fennel fronds for garnish. Place fennel in a large bowl. Zest and subsequently segment citrus fruits, adding zest and segments to bowl with fennel along with any leftover citrus juices. Add olives, pepita seeds, parsley, and olive oil, and toss to combine. Season to taste with salt and pepper.
Preheat oven to 375.
Place fish on a baking sheet lined with parchment paper and sprinkle liberally with seasoning blend on both sides. Zest one lime over the Tilapia then cut and juice over the fish. Drizzle with a small amount of olive oil and bake fish just until cooked through. Depending on thickness of tilapia fillets, this can take ~6-8 minutes.
Serve fish on a bed of fennel slaw. Garnish with fennel fronds. Enjoy!
You can visit Katy and Christines website at http://www.squashblossomkitchens.com/