Spice Rubbed Tilapia and Peach Salsa, with a Soy Maple Reduction

Also served with roasted spaghetti squash and potato pancakes.

Serves 2



1/3 C finely chopped Italian flat leaf parsley

1 peach peeled and chopped

1 big slice red onion, chopped

(about 1/8 inch w)

1 large clove of garlic, chopped finely

½ t lemon zest

1 t fresh squeezed lemon juice

1-2 t canola oil

Dash of salt and pepper to taste

½ t fresh grated ginger



1/3 soy sauce, 3 T real maple syrup



Two 4-ounce tilapia filets rubbed with your favorite spices (I used a no-salt seasoning, combined with a little coriander and a bit of cumin)



1 small spaghetti squash, halved. Remove seeds. Rub with a bit of oil. Roast in a 400 degree F oven for 30-40 minutes, or until soft. Dredge out with a fork to create the familiar spaghetti threads.



  • Combine the ingredients for the salsa from the parsley down through the ginger. Let sit while you cook the other items.
  • In a small saucepan, combine the soy sauce and maple syrup. Let simmer for about 15 minutes on a low bubble until thickened.
  • In a baking dish, arrange the tilapia moistened with a little oil and rubbed generously with the spice mix about ½ inch apart. Cook in a 450 degree F oven for about 8 minutes, or until barely opaque.
  • To plate: spoon a little of the thickened soy reduction on the plate, then add a serving of the squash on top of the reduction. Then top with the tilapia, and spoon the salsa on top!

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