Tilapia with Spicy Kumquat Salsa

Kumquat Salsa

Yasmin Fahr


For the kumquat salsa

  • 4-5  kumquats, seeds removed and diced
  • 1/2   jalapeño, diced (about 1 tablesoon)
  • small shallot, diced (about 1 tablespoon)
  •   Juice of 1/2 lime, plus more to taste
  •   Salt, to taste
  • 2 sprigs  of cilantro, leaves picked and roughly torn

For the tilapia

  • tilapia fillets
  • 2 tablespoons  olive oil
  •   Salt and pepper, to taste
  • 1  teaspoon  cumin
  • 1 teaspoon  cayenne
  • 1/2 teaspoon  hot paprika

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. 

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