Grapefruit salsa

Tilapia is basically the only fish I ever make around here, for several reasons. 1) It's really mild-tasting (not very fishy at all) 2) I can buy it for about $3/lb (waaaay cheaper than shrimp and fancy fishes) 3) It comes boneless and skinless and 4) It's low-fat. Win, win, win, win. Also it cooks really quickly. Add a fifth win.

In looking for a new way to dress it up, I stumbled on a recipe for grapefruit salsa on salmon, and it got the old wheels turning. I had a grapefruit in the fridge just begging to be put in a delicious salsa. So I married it with tilapia (and Isaac ate the leftovers with chips). That was a great day.

So here goes. I combined several different recipes, so no one gets credit for this one.

Grapefruit salsa 

(great on chicken, fish, or eaten with chips)

Shown here on top of tilapia. Mmmmm.

1 red grapefruit, peeled and segmented*
1/2 to 1 whole jalapeño pepper, seeded and finely chopped
1/3 cup canned pineapple tidbits, drained (fresh pineapple would be great too)
1 T. green onion, chopped
1 T. chopped cilantro (or to taste)
2 tsp. lime juice
salt to taste
sugar to taste

Chop the grapefruit segments into small pieces. Combine everything in a small bowl and add salt and sugar to taste (you may not need the sugar--it depends on how bitter and sour your grapefruit is). Cover and refrigerate at least half an hour.

Unsure how to segment a grapefruit? No worries, I just learned how to do it recently and it's SO COOL! Here's video that explains everything. You'll love it.