This recipe is great for summertime since it is fresh and light. The blueberry and mandarin orange salsa is simple and mellow. If you want to punch it up, add a dash of red pepper flakes. As with any salsa/sauce, the flavor develops with time so it is a good idea to make it ahead of time, or at the very least, make it before assembling the rest of the dish. (This dish would be good with any white fish, especially tilapia and flounder.)
Ingredients for the Fish:
6 pieces of tilapia
2 Tbsp of butter (melted)
1 tsp lemon pepper
1 tsp tarragon
¼ tsp salt
Directions:
Drain mandarin oranges, but reserve the juice. Mix onion, mandarin orange segments, and Georgia blueberries in a bowl. Pour about ¼ cup of the reserved liquid from the mandarin oranges into the mixture. Cover and refrigerate.
Preheat oven to 400 degrees. Cover a baking pan with aluminum foil. Place fish on pan and baste with butter. Sprinkle lemon pepper, tarragon, and salt evenly over each piece of fish. Bake fish until done (approximately 15 minutes).
Arrange fish on the plate and serve with salsa over the top.
Ingredients for the Salsa:
1/2 15-oz. can of mandarin oranges in light syrup
2/3 cup fresh Georgia blueberries
1/2 of a medium onion (minced)
1/4 cup of juice from the mandarin oranges
Recipe author Denise Sawyer is a food blogger at WholesomeMommy.com