Orange-Ginger Tilapia

American Weight Loss SalmonAre you ready for another one of our delicious recipes that are perfect for a low carb diet? This week, we’re featuring a delicious take on Tilapia, which is a high-quality, complete protein and a rich source of omega-3 fatty acids.

Naturally low in fat, Tilapia is an excellent choice for those on a diet or following easy weight loss programs. The American Heart Association recommends eating two servings or seven ounces of fish every week to decrease your risk of cardiovascular disease—with only about 260 calories in each seven ounce serving, it’s an ideal food for weight control.

Due to its mild flavor and somewhat firm texture, Tilapia lends itself to a wide-range of cooking techniques, as well as sauces, marinades and seasonings.  The sliced orange, freshly grated orange zest and juice provides some vitamin C and the ginger root aids digestion and offer many other health benefits—it reduces inflammation and nausea while improving the body’s absorption and assimilation of essential nutrients.

Try this delicious recipe as part of a low carb diet. It makes a tasty meal for the entire family yet is still a great choice for those following easy weight loss programs.

If you like this dish, make sure to check out our other low carb recipes here! We post a new one every week so be sure to bookmark our blog and keep checking back.

Also, if you have any other tasty egg salad recipes you'd like to share we'd love to hear them in the comments below or on our Facebook and Google+ pages!

  • Six (6-ounce) tilapia fillets
  • Six tablespoons olive oil, plus additional for brushing
  • Two tablespoons freshly grated orange zest
  • One sliced orange 
  • Six tablespoons freshly squeezed orange juice 
  • One tablespoon grated fresh ginger
  • One tablespoon lime juice
  • One teaspoon Himalayan sea salt
  • Freshly ground black pepper  
  • In a small bowl combine the olive oil, orange juice, orange zest, lime juice and ginger root. Place the tilapia in a large nonmetal dish. Pour the mixture over the tilapia and then season with the Himalayan sea salt and pepper. Cover and marinate in the refrigerator for 30 to 60 minutes or longer, if possible. 
  • Pre-heat the grill. Brush the fish with additional oil before you put it on the grill. Spray pieces of aluminum foil with olive oil cooking spray and place the fish in the center of each. Divide the sliced orange into quarters and spoon it into the body of each fish. Wrap it tightly in the aluminum foil and place on a preheated grill. Grill over medium heat for about 30 minutes or until fish is done.

  • Serve with quinoa or herb seasoned brown or Basmati rice. 
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C. Anderson

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