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Yucatecan-Style Fish

2   oranges, divided
1   medium white onion
1   red bell pepper
2   tablespoons snipped fresh cilantro
2   tablespoons Citrus & Basil Rub
6   tilapia fillets (4 ounces each)
2   tablespoons vegetable oil
1   hard cooked egg, peeled
1/4   cup toasted pepitas (pumpkin seeds)
  1. Cut a thin slice from top and bottom of one of the oranges using Paring Knife. Stand orange upright, cut end down, on Cutting Board. Carefully trim away peel and white membrane. Angle knife under segment and lift out. Repeat with remaining segments; set aside. Using Chef's Knife, cut onion into thin slices and cut bell pepper into thin strips. Snip cilantro using Kitchen Shears.
  2. Sprinkle citrus rub evenly over both sides of each tilapia fillet. Add oil to (12-in.) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Add tilapia; cook 5-6 minutes, turning once using Small Slotted Turner. Add onion and bell pepper. Cover Skillet and cook 5-7 minutes or until tilapia is cooked through and vegetables are softened. Remove Skillet from heat.
  3. Slice egg using Egg Slicer Plus®. Place tilapia and vegetables on Simple Additions® Rectangular Platter; top with egg, orange segments and cilantro. Using Citrus Press, juice remaining orange over fish and sprinkle with toasted pepitas.

Yield: 6 servings

Nutrients per serving: Calories 220, Total Fat 9 g, Saturated Fat 1.5 g, Cholesterol 90 mg, Carbohydrate 12 g, Protein 24 g, Sodium 360 mg, Fiber 3 g

Cook's Tips: Any firm, white-fleshed fish can be used to prepare this recipe, if desired.