Preheat oven to 450° F. Spray a cookie sheet with gluten free non-stick cooking spray.

In a small mixing bowl, combine the orange segments, grapefruit segments, red onion, jalapeno, mint, lime juice and honey. Let sit while preparing the fish.

Grind the pistachios along with the oregano, thyme, garlic powder, ½ teaspoon salt and ½ teaspoon pepper in a food processor until the mixture resembles a coarse meal. Pour the mixture into a dinner plate.

Beat the egg white until foamy on another dinner plate. Pat the fish filets dry with a paper towel and season with salt and pepper. Dip the filets into the egg white then into the pistachios and coat well. Lay the filets on the prepared baking sheet. Spray the top of the filets lightly with some more cooking spray. Bake for 10 – 12 minutes or until the fish feels firm to the touch.

To serve scoop the salsa out of the dish with a slotted spoon and top the tilapia filets.

Nutritional Facts (Amount per Serving):

Calories 340, Total Fat 15g, Saturated Fat 2g, Monounsaturated Fat 7g, Polyunsaturated Fat 4.5g, Cholesterol 45mg, Sodium 330mg, Potassium 882mg, Magnesium 80mg, Total Carbohydrate 31g, Dietary Fiber 7g, Sugars 18g, Protein 26g