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.