A couple weeks ago I was at the Strawberry Festival in Oxnard California. It was a fun day! One of the most exciting events was the cook-off between two women - Leslie and Rosa. Leslie prepared the Tilapia with a wonderful peppery, strawberry salsa. Rosa made a yummy chicken and artichoke salad that she served on croissants. At the end, the judges chose Leslie's dish. Unfortunately, she didn't have recipe cards, so I volunteered to post her recipe on my blog. If you'd like to contact Leslie, her email address is lhudnut@gmail.com. For more strawberry recipes, you can visit the California Strawberry Commission website at http://www.calstrawberry.com/. It features about 200 great ways to eat strawberries from successful chefs.
Tilapia Fillets with Strawberry Blood Orange Salsa
1 serrano pepper
3 blood oranges
1 red onion, chopped
1 basket strawberries, chopped
1 small bunch of cilantro, leaves finely chopped
salt to taste
1 Tbsp oil
6 (5-6oz) tilapia fillets
Over direct flame or in a non-coated frying pan, roast pepper till skin has turned mostly black. Cover in a bowl with plastic wrap and allow to cool.
Cut away pith and skin from blood oranges and slice segments into a few small pieces.
Combine chopped berries, onion and blood oranges with cilantro and salt.
When Serrano pepper is cool, remove skin, stem and seeds and chop very finely. Add to salsa.
Set salsa aside, covered for at least ½ an hour to marinate, stirring occasionally.
Lightly salt tilapia fillets. In a sauté pan, heat oil over medium high heat, till just smoking. Cook fillets about 2 minutes per side, till browned and just flaking apart.
Top with salsa and enjoy!
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