Baked Tilapia with Avocado, Arugula & Grapefruit Salad
The USDA now recommends eating seafood twice a week to get enough omega 3 fatty acids. Avocado is another great source of fats while the grapefruit, lemon, juice and pepper add a citrus complement. This recipe is from Dr. Rodier’s book, Switching Off Chronic Disease.
- 2 fresh tilapia filets
- 1 tbsp Dijon mustard
- 1/4 cup freshly squeezed lemon juice
- 1 1/2 tsp kosher salt
- 3/4 tsp freshly ground black pepper
- 1/2 cup olive oil
- 4 ripe Hass avocados
- 2 large red grapefruits
- 1 bag organic arugula
- Sprinkle tilapia filets with salt and pepper to taste.
- Pan sear on the stove top for 4 minutes or until flaky and golden.
- Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil and mix.
- Cut the avocados in half, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices.
- Toss the avocado slices in the vinaigrette to prevent them from turning brown.
- Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.
- Arrange avocado and grapefruit on top of arugula.
- Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.