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.

Yields: 4

Nutrition

Calories 555

Fat 35g

Sat Fat 6g

Cholesterol 85mg

Fiber 10g

Protein 40g

Carbohydrate 27g

Sodium 835mg

Sugar 13g

Ingredients

• 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

Directions

1. 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.

2. 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.