Olive-Crusted Tilapia over Citrus-Artichoke Salad

Citrus fruits are plentiful and inexpensive during the winter, so make use of them for more than snacking! Citrus is loaded with Vitamin C as well as B Vitamins, Potassium, and FLAVOR!!! Artichoke hearts are a staple in my pantry because they're so versatile, flavorful, and healthy. The combination of this tangy, light salad paired with the flaky fish and the richness of the olive makes for a totally satisfying meal. Best of all, you can make this meal in about 15 minutes, start to finish! It's really healthy, it's sure to please, and it's super cheap!!!

4 tilapia fillets (1 lb)
1 navel orange, supremed*
1 lemon, zested
1 grapefruit, supreme half--save other half for another use
1 can artichoke hearts, thinly sliced
1 Tablespoon fresh parsley, chopped
pinch of red pepper flakes
1 Tablespoon extra virgin olive oil
1 Tablespoon light vinegar (champagne/white wine, etc)
2 Tablespoon kalamata olive paste OR 1/4 cup kalamata olives, minced or ground in food processor**

1. Preheat broiler

2. Spray sheet pan with cooking spray. Lay tilapia fillets on top. Grind a little pepper on each. Evenly spread the lemon zest and the olive paste on the fillets. Place under broiler.

3. In a medium bowl, combine artichokes, orange, grapefruit, parsley, pepper flakes, olive oil, and vinegar.

4. When fish is done (the flesh should be firm but not tough-this should only take 5 minutes or so), remove from oven. Serve over artichoke mixture.

** Note: If you are not a fan of olives, leave em off! Just use the lemon zest and give them a sprinkle of salt and a drizzle of olive oil. The picture below is what this dish looks like without the olive paste.

* Supreme is the French term for cutting the flesh of the orange, eliminating all the membranes. Here is a video on how to supreme an orange.



Printable version here.