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Blood Orange Salsa and Tilapia over Broccoli Slaw

  bloodorangesalsa

 

If you saw my Dark Chocolate Double Dipped Blood Orange recipe post or follow the Primally Inspired page on facebook, you have come to understand that I am obsessed with blood oranges. I can’t get enough of those little winter gems.

 

This salsa is one of the reasons why. Each bite is like a little taste of summertime sunshine in the dead of winter. Not only is this dinner recipe extremely healthy (hello all you vegetables and omega 3, protein rich fish!), but the flavors are so refreshing and delicious together.

 

The blood orange salsa is so versatile, too. I’ve been enjoying using it as a really yummy and healthy dressing for salads and I’ve also paired it with baked chicken and salmon and it’s equally as delicious.

 

Blood Orange Salsa and Tilapia with Broccoli Slaw

Serves 2 to 4

 Ingredients:

 

For the fish:

4 wild caught tilapia fillets or any white fish fillets

1 blood orange, zested and juiced (you can also use a regular orange)

1 tablespoon coconut oil or fat of choice 

salt and pepper, to taste

pinch of ground cumin

 

For the salsa:

1 blood orange, zested and torn into segments and then cut those individual segments 4 times (you can also use a regular orange)

1 avocado, cut into pieces

1/3 cup red onion, finely diced

1/3 cup cilantro, chopped

1 lime, juiced

2 tablespoons olive oil

salt, to taste

*if you like a spicy salsa, add in one chopped jalapeno

Serve over broccoli slaw (found in the bagged salad section at your supermarket or you can shred your own by using broccoli, carrot, and red cabbage), fresh spinach leaves or salad greens.

DIRECTIONS:

Make your salsa by combining all ingredients together in a bowl. Refrigerate for at least 30 minutes.

Combine the blood orange zest, juice, and olive oil together in a small bowl. Pour over the fish and let it marinade in the fridge for 30 minutes.

Preheat your oven to 400.

Once your fish is done marinating, place on a baking pan. Salt and pepper the fish. Add a few sprinkles of ground cumin over each piece of fish and bake for 10-12 minutes or until fish flakes easily with a fork.

 Put the cooked fish over the broccoli slaw, spinach or salad greens and top with the blood orange salsa. Enjoy!

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6 comments

  1. I made the blood orange salsa and used it as my salad dressing! AMAZING! Loved it so much. I’m going to be sad when I can’t get blood oranges anymore 🙁

  2. LOVE this salsa! I made it over grilled chicken and it was to die for!

  3. Kathleen Elberson

    This was so wonderful I was tempted to take credit for the recipe when my husband asked if I came up with it myself! Seriously, I haven’t made one of your recipes that wasn’t fabulous. Thank you!

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