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Roasted Tilapia With Curried Grapefruit and Banana Sauce

This recipe uses a unique combination of flavors to dress up mild white fish like tilapia, sole or snapper. The sauce combines fresh grapefruit, yellow curry and banana with fresh ginger, shallots and cream. The ingredients may sound like an odd combination, but if you enjoy the flavor of curry you'll find the sweetness of the banana and the citrus tang of the grapefruit to be a delicious complement. Serve with warmed naan or steamed rice for soaking up the extra sauce.

Roasted Tilapia With Curried Grapefruit and Banana Sauce

Roasted Tilapia With Curried Grapefruit and Banana Sauce

  • Ingredients:
  • 1-1/4 lb tilapia fillets (4 pieces)
  • Salt and freshly ground black pepper
  • 1/2 lemon
  • 2 tablespoons butter
  • 2 medium shallots, finely chopped
  • 1 tablespoon fresh ginger, finely chopped
  • 2 teaspoons curry powder
  • 2 teaspoons sugar
  • 1 medium red grapefruit
  • 1 medium, slightly under-ripe banana
  • 1/2 cup milk
  • 1/4 cup cream

Preparation:
Preheat the oven to 400°F. Line a baking sheet with aluminum foil and spray with non-stick cooking spray.

Prepare the grapefruit by removing the peel, cutting it into segments, then cutting each segment into small chunks. Transfer to a medium bowl. Peel the banana, quarter lengthwise, then cut crosswise into small chunks. Add to the bowl with the grapefruit and toss to combine.

Season the tilapia fillets with salt and pepper on both sides, drizzle with lemon juice and place in a single layer on the baking sheet. If desired, sprinkle with a bit of curry powder. Roast until the fish is opaque and flakes easily with a fork, 8 to 12 minutes.

While the fish cooks, heat the butter in a skillet over medium heat. Add the minced shallot and fresh ginger and cook until fragrant, 2 minutes. Add the curry powder and sugar and continue cooking, stirring often, until the sugar dissolves. Add the milk and continue cooking until the mixture is bubbly and well blended. Stir in the chopped grapefruit and bananas and continue cooking until grapefruit segments begin to break down, 2 to 3 minutes. Slowly add the cream, stirring constantly. Season to taste with salt and pepper and remove from the heat.

Transfer fish to a serving platter and spoon sauce over the fillets.

Makes 4 servings

Recipe Notes:
If you'd like a little bit of kick, you can add a bit of cayenne pepper to the sauce just before adding the fruit.

comments & replies

Looks absolutely mouth-watering... I'm a bit hesitant to try fruit fusiony savoury type dishes but the flavours do seem to balance - sweet banana and tangy grapefuit. It just reminds me how delicious mango Thai curry can be, so this could be quite an interesting alternative to try on a weekend :)

I made this tonight for our family, and it was sensational. I followed the recipe exactly, and the blend of flavors is exquisitely delicious. I have never made a fruit curry before, so this was really fun to try and then have it turn out so well.

Just made this and it smells great. Two things though...the grapefruit though sweet when it was uncooked, it was slightly bitter in the dish - i added a touch ofhoney that someone using the same grapefruit and tilapia suggested. And secondly, wanted to know what to pair it with to make the dish shine. But easy dish to make! A+

I substituted plantain for the banana and added a bit of coconut milk...it tasted great.

Good idea on the honey - thanks for sharing.

Nice choice, I love ripe plaintains, and I bet the coconut milk added nice flavor and texture.

I like the sound of these ingredients blending together and will definitely try this. I think I might also enjoy trying it with coconut milk like one of your readers. Either way I've printed the recipe and look forward to try it. Nice blog by the way, I like the way it's arranged. This is my first time visiting.

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