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Tilapia with Grapefruit Salsa

Not only is tilapia a tender and attractive fish, but it’s a snap to find these fillets in single serving sizes. This Test Kitchen favorite is draped in a spicy grapefruit salsa.
  • Total Time
    Prep: 25 min. + marinating Cook: 10 min.
  • Makes
    2 servings


  • 1/3 cup unsweetened grapefruit juice
  • 1/2 teaspoon ground cumin
  • 1 garlic clove, minced
  • 1/4 teaspoon grated grapefruit zest
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Dash to 1/8 teaspoon cayenne pepper
  • 2 tilapia fillets (6 ounces each)
  • 1/2 cup canned black beans, rinsed and drained
  • 1/3 cup chopped pink grapefruit sections
  • 1/4 cup chopped red onion
  • 1 tablespoon minced fresh cilantro
  • 1 to 2 teaspoons chopped jalapeno pepper
  • 2 teaspoons butter


  • For marinade, in a small bowl, combine the first seven ingredients. Set aside 1 tablespoon. Place tilapia in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat. Refrigerate for 1 hour.
  • For the salsa, in a small bowl, combine the beans, grapefruit sections, onion, cilantro, jalapeno and reserved marinade. Cover and refrigerate until serving.
  • Drain and discard marinade. In a small skillet over medium heat, cook tilapia in butter for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 each: 264 calories, 6g fat (3g saturated fat), 93mg cholesterol, 369mg sodium, 18g carbohydrate (8g sugars, 4g fiber), 36g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 fat.

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  • medstudentwife
    Aug 23, 2012

    LOVED the tilapia cooked in butter. It imparted a good colour and flavour to the fish. The grapefruit and black bean combo was excellent. I didn't use enough jalapeno so I will add more next time and I added a touch more red onion than the recipe called was too strong! I'll stick with the recipe next time. Recipe takes a little preparation but is easy to make and has a very unique flavour!

  • stephowens
    Jul 11, 2009

    No comment left