Preheat oven to 450 degrees. 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 onto a dinner plate.

Beat the egg white until foamy on another dinner plate. Pat the fish fillets dry with a paper towel and season with salt and pepper. Dip the fillets into the egg whites then into the pistachios and coat well. Lay the fillets on the prepared baking sheet. Spray the top of the fillets 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 fillets.