Grilled Tilapia with Fresh Fruit Salsa

Ingredients:

Fruit Salsa:

  • 2 oranges
  • 1 grapefruit
  • 1/4 cup (60 mL) E.D.SMITH TRIPLE FRUITS® PEACH MANGO AND ORANGE SPREAD
  • 2 tbsp (30 mL) finely chopped red onion
  • 2 tbsp (30 mL) finely chopped fresh cilantro
  • 1/4 tsp (1 mL) salt
  • Pinch cayenne pepper

 

Grilled Tilapia:

  • 4 tilapia fillets
  • 2 tbsp (30 mL) olive oil
  • 2 tsp (10 mL) chili powder
  • 1/2 tsp (2 mL) each salt and freshly ground pepper
  • 1/4 cup (60 mL) E.D.SMITH TRIPLE FRUITS® PEACH, MANGO AND ORANGE SPREAD

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Preparation:

  1. Fruit Salsa: Cut off both ends of the orange to expose the flesh. Set the orange on one of its cut sides. Run a sharp knife from the top to the bottom, following the shape of the orange, to remove the peel and the pith (bitter white skin). Working over a bowl, cut between the membrane to release each orange segment and juice. Repeat with the grapefruit.
  2. Stir in fruit spread, red onion, cilantro, salt and cayenne. Toss gently to combine. Chill for at least 30 minutes before serving.
  3. Grilled Tilapia: Heat grill to medium heat; grease grate well. Pat tilapia dry with paper towel; brush with oil. Season all over with chili powder, salt and pepper.
  4. Grill for 3 to 4 minutes per side or until well-marked. Continue to grill, turning and brushing with glaze or until tilapia is cooked through. Serve fish with Fruit Salsa.

Tips:

  1. Substitute any white-fleshed fish for the tilapia, such as halibut, cod or haddock. This salsa would also be delicious with boneless chicken breasts or pork chops.