Tilapia with Spicy Kumquat Salsa

Tilapia with Spicy Kumquat Salsa
Staff Writer
Kumquat Salsa

Yasmin Fahr

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. 

Click here to see more Sweet and Tangy Citrus recipes.


For the kumquat salsa

In a bowl, combine all of the ingredients, seasoning to taste as needed. Allow the flavors to meld together while you cook the fish. 

For the tilapia

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. 


Calories per serving:

85 kcal

Daily value:



  • Carbohydrate, by difference 14 g
  • Protein 2 g
  • Total lipid (fat) 3 g
  • Vitamin A, IU 1074 IU
  • Vitamin A, RAE 54 µg
  • Vitamin C, total ascorbic acid 2 mg
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 2 µg
  • Calcium, Ca 27 mg
  • Carotene, beta 565 µg
  • Choline, total 2 mg
  • Cryptoxanthin, beta 156 µg
  • Fatty acids, total monounsaturated 1 g
  • Fatty acids, total polyunsaturated 1 g
  • Fiber, total dietary 2 g
  • Folate, DFE 3 µg
  • Folate, food 3 µg
  • Folate, total 4 µg
  • Iron, Fe 2 mg
  • Lutein + zeaxanthin 340 µg
  • Magnesium, Mg 16 mg
  • Niacin 1 mg
  • Phosphorus, P 28 mg
  • Phytosterols 4 mg
  • Potassium, K 107 mg
  • Sodium, Na 160 mg
  • Sugars, total 1 g
  • Water 2 g
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