Tilapia with Citrus Salsa

This may very well be the best thing I have ever cooked.  Certainly, the best fish.  It melted in our mouths, dressed beautifully with luscious citrus salsa.  I declare this dish will be served the next time I invite a gang of girlfriends over for dinner.  My eight-year-old Kiddo had two helpings, so it's safe to say the Tilapia can be universally appreciated.

A little tangy but mostly sweet, my citrus salsa was a snap to fix.  Of course, cooking Tilapia is always a no-brainer.  This time I braised it with leeks and a little of the salsa.  Alongside the main dish I served freshly steamed asparagus (hit with a splash of soy sauce and freshly ground pepper) and a cheerful mound of red leaf lettuce, garnished with shaved Parmesan.  The juice of the salsa was perfect for drizzling over the lettuce when we sat down to enjoy our supper.

Tilapia with Citrus Salsa

an original recipe by Kelly Jo Vanderstelt

1.  Stir together in a medium-sized bowl, then set aside for flavors to meld:

• 1 Tbs. Extra Virgin Olive Oil
• 1 Tbs. Balsamic Vinegar
• 1/2 Tsp. Kosher Salt
• Zest and Juice of 1 Key Lime
• Zest of one small lemon
• A little Orange Zest

• 2 medium Tomatoes, diced
• 1 large Orange (the one that was zested), all pith removed and juicy orange meat diced
• 1/4 Green Bell Pepper, diced very small

2.  Cut off the top of 1 Leek (use white and lightest green parts), slice lengthwise and wash it well, checking for any sand particles in the outer layers.  Then thinly slice it into half moons.

3.  In a large skillet, saute' the leek in 1 Tbs. Olive Oil over medium heat for a few minutes, until the leeks begin to soften and wilt. 

4.  Add Tilapia fillets to the skillet, proportionate to the size of your crowd.  Up to eight should work nicely.

5.  Pour in a little of the juice from the citrus salsa, and braise the fish about three minutes or less per side, depending on the thickness of your fillet.  Don't overcook.

6.  When you plate the fish, lift it out of the pan with some of the leeks, which will have mellowed and sweetened.  

Garnish the Tilapia with a generous scoop of the salsa.

Serves 4 to 8.

For more savory recipes from other bloggers, 
enjoy Tasty Tuesday at Balancing Beauty and Bedlam.