Behold! A fish recipe that doesn’t use lemons or limes! This pan-fried tilapia recipe provides an energizing citrus twist on many of the fish recipes out there. Chef Ricardo is the creator of this recipe and of many other recipes with unheard of ingredient combinations. His website is full of recipes for you to try and helpful videos; my personal favourite being how to chop an onion like a chef!
The Taste:
Weirdly enough, this recipe reminded of lemon sorbet; summery, cheerful, and able to replenish  the palate. The chunks of warm dark pink grapefruit added a different texture to the otherwise flaky tilapia. The grapefruit did not taste like it normally does on its own; sometimes bitter and sour. The honey soothed the grapefruit, making it taste somewhat faint. The cilantro complimented the subtle sweet taste of warm dressing, by giving it a sophisticated taste, like a sprig of mint on the top of a mojito.The recipe directions were easy to follow, clear, and concise. I would recommend making this recipe at a dinner party because its exciting and your reputation as a cook will go up a few notches.

It’s about balance . . .
It’s important to eat a variety of fish at least twice a week. So, if you find yourself eating only salmon and tuna, why not try some more varieties of fish such as mackerel, tilapia, rainbow trout, herring, pollock, shrimp, clams, oysters and more!

Fish contain heart healthy omega-3 fatty acids which have been associated with a decreased risk of heart attacks and promotion of fetal brain development. Tilapia, in specific, has over 25 grams of protein, less than 3 grams of fat and less than 150 calories. Not to mention it contains a list of vitamins and minerals that our bodies need to function such as B vitamins, potassium, and phosphorus. When consumed in moderation, tilapia is a great food choice.

Concerned about the methyl mercury content in the fish you eat? Before you stop eating specific kinds of fish all together, get the real scoop.

Overall Recipe Rating: 4.5/5 Kiwis