Tilapia With Spicy Kumquat Salsa
Tilapia With Spicy Kumquat Salsa
Kumquats, the babies of the citrus family, have a sweet, edible rind and a slightly tart pulp (everything is edible except for the seeds). I typically muddle them in mojitos or caipirinhas, but incorporating them in this spicy salsa as a substitute for tomatoes adds a soft, sweet touch to this topping for quickly cooked fish.
You could also try adding cubes of ripe avocado to the salsa as well — I see no reason why that wouldn't be a fabulous addition. Alternatively, you can use other flaky white fish instead of tilapia if it's not available.
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Servings
2
Ingredients
- 4-5 kumquats, seeds removed and diced
- 1/2 jalapeño, diced (about 1 tablesoon)
- 1 small shallot, diced (about 1 tablespoon)
- juice of 1/2 lime, plus more to taste
- salt, to taste
- 2 sprig of cilantro, leaves picked and roughly torn
- 2 tilapia fillets
- 2 tablespoon olive oil
- salt and pepper, to taste
- 1 teaspoon cumin
- 1 teaspoon cayenne
- 1/2 teaspoon hot paprika
Directions
- In a bowl, combine all of the ingredients, seasoning to taste as needed. Allow the flavors to meld together while you cook the fish.
- Wash and pat dry the fillets and set aside. In a large bowl, combine the remaining ingredients together and mix well. Add the fish and coat it thoroughly with the mixture.
- Heat a large cast-iron or heavy pan over high heat. Add the fish and cook for 2-3 minutes on each side. Serve immediately and spoon the salsa on top.