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