Meatless Friday: Pomegranate and Mint Tilapia


meatless friday redesign

Looking for something new to adorn your Christmas table? Or maybe you’re having a small gathering where you won’t need a whole turkey or ham? Here’s an easy, festive way to surprise your guests with the vibrant red and green of Christmas that’s delicious and healthy, too! And don’t be afraid of trying to get the seeds out of the pomegranate. Here’s a helpful video to show you how.

"Meatless Friday: Pomegranate and Mint Tilapia" by Karen Ullo (

Copyright 2017 Karen Ullo. All rights reserved.

Pomegranate and Mint Tilapia

Baked tilapia:
Olive oil or avocado oil
2 tilapia filets
Salt and pepper
Fresh orange zest

Preheat oven to 375. Brush a little oil to coat the bottom of a baking pan, then add the fish. Brush the fish with oil, then add salt, pepper, and orange zest to taste. Bake for 20 minutes.

Orange pomegranate sauce:
Juice of 1 large orange (the same one you zested)
¼ cup fresh pomegranate seeds
2 tbs. balsamic vinegar
~2 tbs. honey
Salt & pepper to taste
½ tsp. dried basil

Combine all ingredients in a small saucepan and bring to a boil. Reduce heat and simmer about 15 minutes.

Fresh garnishes:
Pomegranate seeds
4-5 fresh mint leaves, thinly chopped

Plate the fish, pour the sauce over it, and garnish with as much pomegranate and mint as you desire.

Merry Christmas and enjoy!

What’s cooking? Find all our Meatless Friday featured recipes here.

Copyright 2017 Karen Ullo


About Author

Karen Ullo is the author of two novels, Jennifer the Damned (2015) and Cinder Allia (2017). She is also the managing editor of the Catholic literary journal Dappled Things, as well as a wife and mother of two. Find out more at

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