2 to 3 medium tilapia filets, fresh, and patted dry (about 12 – 15 oz.)
1/2 small sweet white onion diced
2 celery stalks, finely diced
1 large tomato, diced, with seeds and skin
1 medium jalapeno pepper diced, no seeds or pith
2 clementine or 1 large, juicy ripe orange
1 T orange or clementine juice
2 C cilantro chopped to equal 1 C
salt and pepper
1 T sunflower oil
2 cloves garlic, optional
3 limes juiced
Toss all ingredients together, making sure all the fish is covered in the juice. Cover and put in the fridge. Stir every half hour. Eat when the fish is opaque, about 2 hours. Serve with pita chips or your favorite salty bread.
Let's think about food preparation as art, and flavors as adventurous stories. Say ‘goodbye’ to safe sequences, or copycat flavors, and use your senses to curate the perfect meal. My recipes help your kitchen come to life as I share anecdotes about food chemistry, and fun shortcuts that conquer menu-mediocrity. my cooking style is one that combines everyday ingredients into sensuous layers that wake up the bored palate as I reveal easy-to-understand tips, tricks, and hacks so everyone can prepare and serve Bling Cuisine with confidence and joy!
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