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Just to let you know for the preparation time... the fish does need to marinate for about an hour in the refrigerator.
Enjoy!
hugs,
peg
Tilapia with Grapefruit Salsa (for 2)
1/3 cup unsweetened grapefruit juice
1/2 teaspoon ground cumin
1 garlic clove, minced
1/4 teaspoon grated grapefruit peel
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 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: When cutting or seeding hot peppers, use rubber or plastic
gloves to protect your hands. Avoid touching your face.
Yield: 2 servings.
Recipe Source: Cooking for 2 Magazine, Winter 2007, submitted by Emily Seefeldt of Red Wing, Minnesota.
Enjoy!
hugs,
peg
Tilapia with Grapefruit Salsa (for 2)
1/3 cup unsweetened grapefruit juice
1/2 teaspoon ground cumin
1 garlic clove, minced
1/4 teaspoon grated grapefruit peel
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 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: When cutting or seeding hot peppers, use rubber or plastic
gloves to protect your hands. Avoid touching your face.
Yield: 2 servings.
Recipe Source: Cooking for 2 Magazine, Winter 2007, submitted by Emily Seefeldt of Red Wing, Minnesota.