Everything came together; everything was good. Tilapia is a plain-tasting fish, more succulent than flavorful, which makes it go perfectly with sauce. This one, composed of blood orange and shallot, had smoothed the sharpness of citrus and onion into something warm and mellow and bittersweet.
• 3 tilapia filets • olive oil
• salt • pepper
• handful of chopped arugula, for garnish • 3 medium-sized oranges (I used blood oranges, for their color and sweetness, but Valencia will work as well)
• 1 shallot
Juice the oranges—you should get about ¾ cup of liquid. Peel and finely chop the shallot, combining it with orange juice. Add a pinch of two of salt, and let sit for five minutes, so that the acid in the orange juice can start to soften the shallots. Then pour into a pan and let sit over medium-low heat for 15 to 20 minutes.
Rub each filet with olive oil, salt and pepper to taste. Place them on a foil-lined baking dish. Top them with a slice or two of lemon and broil for four to five minutes per side, depending on thickness.
Remove fish, top with sauce, serve with non-white vegetables. Eat and enjoy.
To read about the childhood snack that inspired this recipe, click here.