• 3 tilapia filets
• olive oil
• 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.
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