Orange Tilapia

While I am not a fan of tilapia, more of cod, halibut, or Dover sole, it IS a way popular and very MILD white fish that kids especially seem to love. So use it, or any of the above mentioned in this dish.
(serves 4)

4 (5 oz.) tilapia fillets
1&1/2 cups orange, or orange pineapple* juice (store-bought not freshly squeezed because of    
     the acids having an adverse effect on the texture of the fish)
6 T. Kerrygold* butter, softened
3/4 cup panko bread crumbs, or unsweetened finely shredded coconut* to make it GF
2 cloves garlic, minced
1&1/2 t. grated orange or lemon zest
3/4 t. kosher* salt, divided
1/4 t. freshly ground pepper
4 t. chopped fresh basil, or to taste, or you can use dried Italian seasoning*
Small pinch of red pepper flakes*, optional
Orange slices*, and lemon crowns*, for garnish

Combine fillets and OJ in a zip lock plastic bag. Squeeze out extra air and seal bag. Marinate fish in fridge 30 min. Preheat oven to 400. Stir together butter, bread crumbs, garlic, zest, and 1/4 t. salt in a  bowl. Grease a large rimmed baking sheet. Remove fillets from marinade, shaking off excess and reserving marinade in bag. Arrange fillets on baking sheet. Bring reserved marinade to a boil in a saucepan, stirring occasionally, until thickened and reduced to about 1/2 cup, about 10 min. Cover and remove from heat. Sprinkle fillets with pepper and remaining salt. Spread bread crumb mixture over fillets to cover evenly. Bake in upper third of oven, until fish is almost cooked through, about 6-7 min. Turn on broiler and broil fillets about 4" from heat source until crumbs are golden, 20-30 sec. WATCH!*. Transfer fillets to a place with a spatula and sprinkle with basil or Italian seasoning. Garnish the plate with orange and lemon, and serve with orange sauce.

"There is nothing better for people than to be happy and to do good while they live" ~ Ecclesiastics

And, have FUN!!

Love,

Machete Milletti