How to Make It
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.
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.