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Tilapia with Spicy Kumquat Salsa Recipe
Feb 17, 2012 @ 12:28 PM
Posted by
Daily Value: 16%
Servings: 2
Low-Carb
Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 314Daily Value: 16%
Servings: 2
Low-Carb
Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
| Fat | 17g | 26% |
| Saturated | 3g | 15% |
| Carbs | 7g | 2% |
| Fiber | 2g | 8% |
| Sugars | 2g | 0% |
| Protein | 35g | 71% |
| Cholesterol | 85mg | 28% |
| Sodium | 973mg | 41% |
| Calcium | 48mg | 5% |
| Magnesium | 60mg | 15% |
| Potassium | 677mg | 19% |
| Iron | 2mg | 13% |
| Zinc | 1mg | 5% |
| Vitamin A | 870IU | 17% |
| Vitamin C | 12mg | 20% |
| Thiamin (B1) | 0mg | 7% |
| Riboflavin (B2) | 0mg | 8% |
| Niacin (B3) | 7mg | 35% |
| Vitamin B6 | 0mg | 20% |
| Folic Acid (B9) | 53µg | 13% |
| Vitamin B12 | 3µg | 45% |
| Vitamin D | 5µg | 1% |
| Vitamin E | 3mg | 17% |
| Vitamin K | 21µg | 26% |
| Fatty acids, total monounsaturated | 11g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
Have a question about the nutrition data? Let us know.
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Yasmin Fahr
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.
INGREDIENTS
For the kumquat salsa:
- 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 sprigs of cilantro, leaves picked and roughly torn
For the tilapia:
- 2 tilapia fillets
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon cumin
- 1 teaspoon cayenne
- 1/2 teaspoon hot paprika
DIRECTIONS
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.
Recipe Details
Servings: 2Total time: 25 minutes
Special Designations: Dairy-free, Low-fat, Healthy
