Cooking Wright

Seared Talapia with Spicy Orange Salsa


4 medium navel oranges (about 2 lb.)
1/2 cup small-diced red onion
1/2 cup coarsely chopped fresh cilantro
2 Tbs. fresh lime juice
1 tsp. ground cumin
Kosher salt
1 fresh serrano or jalapeño chile, minced (seeds included)
I used serrano, took out all the seeds and it was still hot - beware
4 5-oz. tilapia fillets
Freshly ground black pepper
2 Tbs. mild olive oil


Using a sharp paring knife, cut off the ends of the oranges to expose a circle of flesh. Stand each orange on an end and pare off the rest of the peel, including all the white pith, in strips, following the curve of the orange. Working over a medium bowl, carefully cut on both sides of each orange segment to free it from the membranes. Then squeeze the membranes over the bowl to collect any remaining juice. Cut the segments crosswise into 4 pieces and return to the bowl.

Add the onion, cilantro, lime juice, cumin, and 1 tsp. salt and gently stir to combine. Add enough of the chile to suit your taste and stir. Let stand at room temperature for at least 10 minutes to meld the flavors.

Pat the fish dry and season with salt and pepper. Heat the oil in a 10-inch nonstick skillet over medium-high heat until shimmering hot. Cook 2 of the fillets, flipping once, until browned and just cooked through, 1-1/2 to 2 minutes per side. Transfer to dinner plates. Repeat with the remaining fillets. Using a slotted spoon to drain excess juice, top the fish with the salsa and serve.

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