LIVE
Rating: 4 stars
62 Ratings
  • 5 star values: 26
  • 4 star values: 15
  • 3 star values: 9
  • 2 star values: 9
  • 1 star values: 3

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.

Julia Levy

Gallery

Credit: Greg Dupree

Recipe Summary

hands-on:
15 mins
total:
20 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

555 calories; fat 35g; saturated fat 6g; cholesterol 85mg; fiber 10g; protein 40g; carbohydrates 27g; sodium 835mg; sugars 13g.
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