Citrus-Crusted Tilapia with Blood Orange Salsa

I have been noticing more and more lately, foods that freak me out. Like, whole roasted pigs...totally freak me out. Purple potatoes...not natural! And, blood oranges. So dark against that bright orange peel...the name seems eerily appropriate. But, I still felt compelled to try them (unlike purple potatoes and whole roasted pig), and I couldn't have been more pleased. They may look a little weird, but they taste amazing!! A little sour, a little sweet and perfectly delicious. And they compliment this citrus-crusted tilapia so well, that I found it hard to have only 1 serving. Mmm mmm good!! Maybe I will get up the courage to try purple potatoes...or, maybe not ;) But you should definitely try blood oranges if you haven't already!

Citrus Crusted Tilapia

Source: How Sweet It Is

Ingredients

• 4 fresh (or thawed) tilapia filets
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup panko bread crumbs
• 1/4 cup whole wheat flour
• 1/3 cup seasoned bread crumbs
• the zest of 2 blood oranges, 1 lime and 1 lemon
• pinch of salt
• 2 egg whites, lightly beaten

Preparation

1. Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil, place a wire rack on top, and spray the wire rack with nonstick spray.
2. In a large bowl, add bread crumbs, flour, citrus zest and pinch of salt. In another bowl, lightly beat egg whites.
3. Season each piece of tilapia with salt and pepper. Dip each piece of tilapia in beaten egg whites, then coat with citrus breadcrumbs, pressing to adhere. Place on the wire rack and spray lightly with nonstick spray.
4. Bake for 15-18 minutes, or until breadcrumbs are golden. Serve topped with Blood Orange Salsa (recipe below.)

Blood Orange Salsa

• 2 blood oranges, segmented and chopped
• 1 Clementine, segmented and chopped
• 2 tablespoons chopped red onion
• 1/2 jalapeno, chopped
• 2 tablespoons freshly chopped cilantro
• Pinch of salt

Combine all ingredients together and mix. Let sit for 30 minutes so the flavors can combine.