Heart Healthy from WakeMed Heart Center

Grilled Tilapia with Pink Champagne Vinaigrette

November 7, 2015 |

Recipe courtesy of Seth Kingsbury
as seen on episode “Tilapia”, season 5


  • Tilapia filet
  • olive oil
  • chopped fresh herbs
  • fresh pea shoots
  • sliced cucumber
  • roasted red peppers
  • thinly sliced radishes

Score the skin of the tilapia filet and season it with olive oil, salt, pepper and fresh herbs. Grill the fish skin side down for two to three minutes depending on its thickness. Flip the fish and continue grilling another two to three minutes.

Toss together your salad ingredients with a little vinaigrette and plate. Top the salad with the fish filet and drizzle with a little more vinaigrette.

For the Champagne-Pink Grapefruit Vinaigrette


  • 1 medium sized shallot
  • 1 garlic clove
  • 1 pink grapefruit
  • 3 tablespoons champagne vinegar
  • ½ cup olive oil
  • chopped herbs, to taste
  • salt and pepper, to taste

Finely dice the garlic and shallots into a medium sized mixing bowl. Section the grapefruit into the bowl and squeeze the grapefruit juice into the bowl as well. Wisk the vinegar and oil into the grapefruit mix and then finish to taste with herbs and slat and pepper to taste. Set aside.

Tags: , , , ,

Category: Recipes

Comments are closed.

Please visit our generous underwriters.:
NC Farm FreshNorth Carolina Pork Council