Meatless Recipe: Citrus Fish with Sunshine Salsa

In the middle of winter, you need all the sunshine you can get, and with citrus fruit at its peak of flavor (and lowest price), it’s a great time to add the taste of sunshine to any meal.

I was inspired by a feature on recipes using citrus in the January 2014 issue of Cooking Light magazine; the result is this light fish dish with a citrus salsa. The recipe below is original.

As the fish cooks quickly, start the salsa first. You can even make the salsa earlier in the day.

Before cutting or juicing the citrus fruit, reserve 1 TBL zest from the grapefruit, orange and lime. (Extra zest can be frozen in small containers or zipper bags).


(4 servings)

1 grapefruit (red or pink), 16 ounces, sectioned
1 tangerine, sectioned
1 navel orange, 16 ounces, sectioned
Juice of 1 lime
1/4 tsp kosher salt
1/8 tsp freshly-ground pepper
1 shallot, cut in thin slivers
1/8 cup chopped fresh mint
1/4 cup chopped fresh cilantro

Combine in a bowl, tossing gently. Refrigerate until ready to serve.


(4 servings)

4 portions of white fish fillet (whiting, swai, flounder, tilapia, sole)
olive oil for the pan
3 TBL citrus zest
1/2 tsp garlic powder
1/4 tsp freshly-ground pepper
1/4 tsp kosher salt

Brush pan with olive oil. Place fish in pan and sprinkle with citrus zest and seasonings. Bake 15 minutes at 425. Serve with Sunshine Citrus Salsa on top.

LABEL citrus salsa
Nutrition information for Sunshine Citrus Salsa
Nutrition information for tilapia with citrus zest
Nutrition information for tilapia with citrus zest










This is a Meatless Friday featured recipe at!
This is a Meatless Friday featured recipe at!







copyright 2014 Barb Szyszkiewicz

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