Pan-Seared Tilapia With Grapefruit-Avocado Salsa

In the heart of winter, creamy-cheesy-soupy dinners are ubiquitous (and delicious). But sometimes it’s nice to have a meal that’s lighter and fresher but still seasonal. This recipe hits the sweet spot—literally. The grapefruit-avocado salsa is sweet, creamy, and crunchy. Paired with the tilapia, the dish reads a bit like a bright ceviche, only the fish is cooked. If you’d like to prep ahead, you can segment the grapefruit and slice the shallot. Serve this dinner with a crusty piece of olive oil drenched bread, and a glass of crisp white wine.

tilapia-grapefruit-avocado-salsa
Photo by Greg Dupree
Pan-Seared Tilapia With Grapefruit-Avocado Salsa 3.3 23 5 1
Rating
Read Reviews
  • Makes 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 555 calories
    • Fat 35 g
    • Sat Fat 6 g
    • Cholesterol 85 mg
    • Sodium 835 mg
    • Protein 40 g
    • Carbohydrate 27 g
    • Sugar 13 g
    • Fiber 10 g
In the heart of winter, creamy-cheesy-soupy dinners are ubiquitous (and delicious). But sometimes it’s nice to have a meal that’s lighter and fresher but still seasonal. This recipe hits the sweet spot—literally. The grapefruit-avocado salsa is sweet, creamy, and crunchy. Paired with the tilapia, the dish reads a bit like a bright ceviche, only the fish is cooked. If you’d like to prep ahead, you can segment the grapefruit and slice the shallot. Serve this dinner with a crusty piece of olive oil drenched bread, and a glass of crisp white wine.

Ingredients

  1. Check 2 medium red grapefruits
  2. Check 2 medium ripe avocados, diced
  3. Check 1 medium shallot, thinly sliced
  4. Check ¼ cup roasted, salted pepitas
  5. Check ¼ cup cilantro leaves and tender stems
  6. Check ¼ cup olive oil, divided
  7. Check teaspoons kosher salt, divided
  8. Check 1 teaspoon black pepper, divided
  9. Check 4 6-oz. boneless, skinless tilapia fillets

Directions

  1. Peel and segment grapefruit over a bowl, reserving juice. Gently combine grapefruit segments, avocados, shallot, pepitas, cilantro, 2 tablespoons reserved grapefruit juice, 2 tablespoons oil, ¾ teaspoon salt, and ½ teaspoon pepper in a medium bowl.
  2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Season tilapia with remaining ½ teaspoon pepper and ¾ teaspoon salt. Reduce heat to medium and cook 2 fillets until golden and just cooked through, about 3 minutes per side. Transfer to a plate; repeat with remaining 1 tablespoon oil and 2 fillets. Serve tilapia with grapefruit salsa.