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Recipe Detail Page
Tilapia with Red Wine & Pink Grapefruit Sauce
Early Summer 2012
There is something about citrus and fish that makes them a perfect pair. Grapefruit juice can range from very tart to sweet, so taste the sauce after it has reduced and add more honey if it is too tart for you. Farm-raised tilapia has many things going for it: it’s widely available, reasonably priced and is usually sustainably raised. This is a great dish for a quick weeknight dinner but is fancy enough for serving to guests.
6 small tilapia fillets, 5 to 6 oz (150 to 175 g) each
Salt and pepper to taste
2 pink grapefruit
1 tbsp (15 mL) olive oil
3 tbsp (45 mL) minced shallots
¼ cup (60 mL) fruity red wine
1 tbsp (15 mL) honey, or to taste
1 tbsp (15 mL) butter
2 tbsp (30 mL) finely chopped basil
1 Preheat the oven to 425°F (220°C).
2 Season the tilapia with salt and pepper. Place on a lightly greased sheet pan. Roast tilapia until cooked through, about 8 minutes.
3 Cut 1 grapefruit into sections by cutting off the top and bottom of the peel, then standing it on 1 end, cut down the skin to remove the pith and peel. Over a bowl to catch juices, cut out each segment of fruit leaving membrane behind. Juice the second grapefruit and add to the bowl with the segments.
4 In a medium saucepan, heat the oil over medium heat. Add the shallots and sauté until softened and translucent, about 2 minutes. Deglaze with red wine, scraping up any bits from bottom of pan. Strain grapefruit juice leaving segments behind in bowl and add juice to pan. Simmer until sauce is reduced by about half, about 8 minutes. Add honey and butter and stir until emulsified into sauce. Taste and add more honey if desired. Season sauce with salt and pepper to taste and add grapefruit segments and basil. Serve tilapia topped with sauce immediately.
Serves 6
