In this healthy, quick tilapia recipe, you'll combine grapefruit, shallot, capers, butter and a touch of honey for a rich, bittersweet sauce. Any grapefruit will work, but vibrant ruby-red grapefruit is the prettiest. Serve with whole-wheat couscous and broccolini. Source: EatingWell Magazine, January/February 2014

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

233 calories; total fat 8.5g 13% DV; saturated fat 3g; cholesterol 64mg 21% DV; sodium 373mg 15% DV; potassium 531mg 15% DV; carbohydrates 17g 5% DV; fiber 2.1g 8% DV; sugar 12g; protein 24g 48% DV; exchange other carbs 1; vitamin a iu 1566IU; vitamin c 39mg; folate 46mcg; calcium 43mg; iron 1mg; magnesium 44mg; thiaminmg; added sugar 3g.

Reviews (5)

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5 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Love It SOOO good. And fresh/light tasting Pros: Different Flavors together Cons: Prepping grapefruit Read More
Rating: 4 stars
A Favourite This is a quick and easy dish that has become a favourite. As I am usually making this for two I only use one grapefruit which I halve then remove the grapefruit sections with a grapefruit knife pouring off the accumulated juice into the pan. The only think I can't seem to do is keep the grapefruit sections intact - I usually end up with a pile of pink mush (tasty pink mush though)! I think it has to do with the timing of whatever I serve with the fish - the fish cooks so quickly I'm usually waiting for everything else to finish. Read More
Rating: 4 stars
Delicious combination I made this for my family tonight. It was delicious. I halved the fish and the sauce. I should not have halved the sauce since there wasn't much extra. Next time I'm going to make more sauce so I can out over the cous cous as well. Amazingly simple yet good enough to serve to company. (I served with roasted cauliflower as well as whole wheat cous cous.) Read More
Rating: 4 stars
Very Tasty! This is a very good recipe. The flavors were the bright citrus but also salty from the capers and it had a great shallot flavor. I didn't know how it was going to taste with the fish but I was pleasantly surprised. I made it with broccoli and couscous with pine nuts. A very simple yet elegant dish. Read More
Rating: 4 stars
Yummy! This meal is great! I happened to have all the ingredients and was excited for something new and different to make with tilapia. My only challenge was remembering to cut the ingredients in half since I was making it only for me. Will definitely make this again and keep it in mind for company. Pros: Quick and easy Read More