Citrus TilapiaThis is so simple, but packs and incredible, “Wow!” The colors are amazing (and you won’t believe how good this smells while it is cooking!) But best of all this recipe is so EASY.

Be sure to watch the videos below to lean how to chiffonade and supreme citrus -these are skills that will come in handy in the kitchen.

This is a favorite at JuliaCooks – everybody in the family (even the picky ones) find something to enjoy in this dish.

 

CITRUS-BAKED TILAPIA OVER COUSCOUS

INGREDIENTS:

  • 1 cup couscous, whole wheat preferred (but not critical)
  • 1 1/2 lb tilapia filets
  • 1 grapefruit, cut into supremes with juice
  • 1 orange, cut into supremes with juice
  • 6 mixed mini peppers, if you can find, or 2 sweet peppers (red, orange, yellow), cleaned and sliced
  • 1 shallot, sliced
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • Kosher salt
  • Black pepper
  • 6-8 fresh basil leaves, cut into chiffonade
  • Olive oil

 

METHOD:

Cook the couscous according to package directions and turn the oven on to 375.  Salt and pepper both sides of the tilapia filets and place them into a lightly oiled baking dish. Sprinkle with the dried basil and oregano.  Place the peppers over the fish and then pour the citrus supremes and juice over.  Give it all a good drizzle of olive oil and cover with foil.  Bake this in the oven until the fish is cooked through and flakey, about 15 – 20 minutes, depending on the size of your filets. Remove to a serving platter or plates with the couscous and top with the fresh basil.

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