Makes 4 servings
Salsa
Ingredients
- 2 Ruby Red grapefruits (about 1 cup sections)
- 1 navel orange (about 1/2 cup sections)
- 2 tablespoons chopped cilantro
- 1/4 cup minced red onion
- 1 teaspoon minced habanero pepper
- 1 tablespoon chopped parsley
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 6 tilapia fillets (about 6 ounces each)
- 1 1/2 tablespoons olive oil
Directions
- Cut the peel and pith off the grapefruits and orange. Cut on both sides of the membranes to release each citrus section.
- Combine the grapefruit and orange sections with the cilantro, onion, habanero, parsley, salt, and pepper. Toss carefully so as not to break the citrus sections. Set aside.
- Season the fillets with the salt and pepper.
- Heat the olive oil in a sauté pan over medium high heat. Add the fillets and cook on each side until golden brown and cooked through, 2 to 3 minutes. Serve with the grapefruit salsa.
