Wolf's Den

The March issue of Cooking Light has this recipe in it. It looked interesting, so I made it for dinner last Weds.

It's definitely on the 'To Make Again' list!

Mind you, this is just a paraphrase of the recipe in the magazine. They used fresh parsley, I used dried, they used a skillet for the fish, and quite possibly, fresh fish, I used a glass dish and frozen fillets.

But it was still quite delicious and I'm willing to bet, would be even better with fresh Tilapia fillets, or even maybe, any other fresh whitefish you could get your hands on.

Someone also suggested, in a food comm on LJ, making the salsa the night before. I would think that the flavors would meld more if you did this and the salsa would taste even better then. I think that's what I'll be doing the next time I make this dish.



3 large-ish oranges (I used Naval Oranges)
1/4 cup chopped fresh parsley (flat leave would work best, I would think. I used dried this time)
2 Tablespoons extra virgin olive oil, divided
3/4 teaspoon salt, divided (I used sea salt)
4 (6oz) tilapia fillets
1/2 teaspoon freshly ground pepper, divided
2 cups hot cooked rice (I used jasmine, they say 'instant white rice' and suggest jasmine, brown or basmati, whatever you prefer)

Grate 2 teaspoons of fresh orange rind. Peel and section oranges over a bowl, reserving 2 Tablespoons of juice. Chop sections into pieces. Combine zest/rind, chopped orange, 2 Tablespoons parsley, 5 teaspoons olive oil, and 1/4 teaspoon salt. Toss well, set aside.

Preheat oven to 400 degrees(F)

Sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place fish in ovenproof skillet (I used a glass baking dish) coated with remaining 1 teaspoon of olive oil. Bake at 400 degrees for 14 minutes or until fish flakes easily when tested with fork.

Meanwhile, cook your rice.

Then, combine 2 Tablespoons of reserved orange juice with remaining 2 Tablespoons of parsley, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper and the cooked rice. Toss well.

Spoon 1/2 cup of rice onto each plate, top with one fillet, and top each fillet with 1/4 cup of salsa. Enjoy!

We paired ours with steamed mixed veggies (carrots, broccoli, cauliflower, mushrooms, onions & green beans).