Spring is approaching and just like every year my body is making the shift from wanting heartier meals to wanting raw, fresh and lighter meals in general. From oatmeal or eggs for breakfast to juice and smoothies. From grain bowls and soups for lunch to raw salads, sprouts and beans. From root vegetables and meats for dinner to fish and cold salads. This is a meal I look forward to each spring. Enjoy!
This works with halibut and cod also.
If you like, try checking the Oceanwise site to see which type of fish is currently the best choice, here is the link.
Or if you are lucky like me and live in Stratford, Ontario, just ask Shawn from Simple Fish ;)
Talapia with Tomato Caper Salsa
4 fresh talapia filets
1 tbsp lime juice2
2 tbsp lemon juice
1 tbsp olive oil
2 roma tomatoes diced
2 tbsp fresh cilantro
1 medium sized diced shallot
2 tbsp capers
fresh cracked pepper
1 clove garlic minced
4 slivers of lemon for garnish
Preheat oven to 400 degrees. Rinse and pat dry talapia filets and place them on a baking tray lined with a piece of parchment.
Brush with 1 tbsp of olive oil and sprinkle with salt and cracked pepper. bake for 12 to 15 minutes or until fish flakes with a fork.
While the fish is baking mix together tomatoes, shallot, garlic, lemon, lime. cilantro and fresh pepper. You can add a bit of salt here but I find the capers offer more than enough. Set aside.
Once fish is done, remove it from the oven, top with the tomato caper salsa and a slice of fresh lemon. This is great served with steamed green beans and wild rice or your grain of choice. Deeeelish!