Lime Tilapia with Citrus Avocado Salsa

Gather all ingredients. If frozen, thaw the tilapia before pan-frying.

Portion all ingredients.

Cut the lime in half and extract the juice of one half. Slice the other half into wedges.

Chop off the root end of the green onions and slice into super thin rounds.

Slice the top and bottom off of the orange. Run the knife around the outside of the orange between the fruit and the peel. You will want to fully remove the pith so you can cut out the segments.

How to Cut An Orange

This way of cutting an orange known as a supreme, will get you just the juicy segments, perfect for topping salad, ice cream, or making fruit salad.

Slice on either side of the segments to remove the fruit sections.

Slice the orange segments into 1/2 inch pieces.

Slice the top and bottom off of the grapefruit. Run the knife around the outside of the orange between the fruit and the peel. You will want to fully remove the pith so you can cut out the segments.

Slice on either side of the segments to remove the fruit sections.

Slice the grapefruit segments into 1/2 inch pieces.

Slice the fresno chili into thin rounds.

Slice around the pit of the avocado and twist to pull the halves apart. Use the knife to grip and twist the pit to remove it.

Carefully slice the avocado into cubes inside the skin.

Scoop the sliced avocado out of the peel and add to the bowl with the orange and grapefruit.

Add lime juice, green onion, and honey. Stir to combine.

Add the fresno pepper rounds if using. Instead you can add some spice with red pepper flakes.

Add the dressing to the salad, mix carefully.

Sprinkle both sides of the fish with salt and pepper.

Add olive oil to a skillet and fry for about 2-3 minutes per side until opaque all the way through.

Add the pan fried tilapia on top of some rice and top with the citrus salad.