Orange Poached Tilapia with Confetti Salad


Orange Poached Tilapia with Confetti Salad


1/2 lb green beans, rinsed and ends trimmed
1 ear corn, shucked
1 lb Roma tomatoes, chopped
2 Tbsp of extra virgin olive oil
1 Tbsp of italian blend Mrs Dash seasoning
4-6 pieces of Tilapia fillets
2 oranges juice and Zest



In a pot with boiling water, blanch string beans for about five minutes.
Drain beans and place in an ice water bath. Cut beans into 1-2 inches pieces.


In the same water used to boil beans, boil two ears of corn for 5-7 minutes. Rinse under cold water after. When cool enough to handle and using a cutting board and sharp knife, shuck the corn from the cob.


Dice tomatoes into 1 in pieces.


In a bowl mix beans, corn and tomatoes carefully. Pour the seasoning and olive oil over beans mixture and fold to make sure that all is coated.


In a skillet heat up the orange juice and 1/2 of the zest. When warm, place the tilapia fillets in. Simmer, covered for 5-7 minutes. Fish should look opaque and flake easily.

Serve with confetti salad!


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