Culinary Institute of America Recipe
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Tilapia with Grapefruit Salsa

The spiciness of the habanero pairs well with the cool grapefruit and is tempered by the refreshing flavor of cilantro. This salsa pairs well with pork and chicken as well as fish.

This and other great recipes can be found in The Culinary Institute of America's Diabetes-Friendly Kitchen cookbook.

Tilapia with Grapfruit Salsa recipe by the CIA




Makes 4 Servings

  • 6 tilapia fillets (about 6 ounces each)
  • 1/4 teaspoon kosher salt
  • 1⁄8 teaspoon freshly ground black pepper
  • 1 1/2 tablespoons olive oil
  • Grapefruit Salsa (see recipe below)

Grapefruit Salsa

Makes 6 Servings

  • 2 Ruby Red grapefruits (about 1 cup sections)
  • 1 navel orange (about 1/2 cup sections)
  • 2 tablespoons chopped cilantro
  • 1/4 cup minced red onion
  • 1 teaspoon minced habanero pepper
  • 1 tablespoon chopped parsley
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper



  1. Season the fillets with the salt and pepper.
  2. Heat the olive oil in a sauté pan over medium high heat.
  3. Add the fillets and cook on each side until golden brown and cooked through, 2 to 3 minutes. Serve with the grapefruit salsa.

Grapfruit Salsa

  1. Cut the peel and pith off the grapefruits and orange. Cut on both sides of the membranes to release each citrus section.
  2. Combine the grapefruit and orange sections with the cilantro, onion, habanero, parsley, salt, and pepper. Toss carefully so as not to break the citrus sections.

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