Wednesday, January 15, 2014

Tilapia with Grapefruit and Capers - Restaurant Quality

From Eating Well here is an amazing recipe that contains not only the spotlight fruit of the month Grapefruit, but also one of the vegetables of the month Onion

It is so delicious, the flavors mingle well together and are a little bit unexpected. My husband absolutely loved it and kept saying, "this is just like something I would order in a restaurant".  High praise indeed! This recipe is definitely "Restaurant Quality".


  • 2 medium red grapefruit
  • 1 tablespoon extra-virgin olive oil
  • 1-1 1/4 pounds tilapia
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper
  • 3 tablespoons finely chopped shallot
  • 1 tablespoon capers, rinsed
  • 1 tablespoon butter
  • 2 teaspoons honey

Slice both ends off one grapefruit. With a sharp knife, remove the peel and white pith; discard. Working over a small bowl, cut the segments from their surrounding membranes. Set aside. Juice the second grapefruit into another small bowl. Drain any accumulated juice from the segments into the bowl with juice.

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle both sides of fish with 1/4 teaspoon salt and pepper. Add the fish to the pan and cook until browned and opaque in the middle, 3 to 5 minutes per side.

 Remove to a plate, leaving behind as much oil as possible. Tent with foil to keep warm.
Add shallot to the pan over medium-high heat; cook, stirring, until starting to brown, about 1 minute.

 Add the grapefruit juice, capers, butter, honey and remaining 1/4 teaspoon salt and cook, stirring, until the sauce has thickened slightly, 1 to 2 minutes more. 

Remove from the heat and stir the grapefruit segments into the sauce. Serve the fish with the sauce.


    Per serving: 233 calories; 9 g fat ( 3 g sat , 4 g mono ); 64 mg cholesterol; 17 g carbohydrates; 3 g added sugars; 24 g protein; 2 g fiber; 373 mg sodium; 531 mg potassium.
    Nutrition Bonus: Vitamin C (65% daily value), Vitamin A (31% dv), Vitamin B12 (30% dv), Potassium (15% dv)