- 2 medium grapefruit, peeled and segmented
- 2 tablespoons red onion, minced
- 1/2 cup red bell pepper, diced
- 1/4 cup cucumber, peeled and cut in small dice
- 1 garlic clove, minced
- 2 teaspoons jalapeño, seeded and minced
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon honey
- 2 tablespoons lime juice
- Pinch of salt
- 8 corn tortillas
- 1 pound flaky white fish (such as tilapia or catfish)
- 1 tablespoon black peppercorns
- 1 bay leaf
- 2 cups shredded romaine lettuce
- Carefully chop the grapefruit into chunks. In a mixing bowl, gently stir together all of the salsa ingredients. Let sit for 15 minutes before serving.
- While the salsa sits, prepare the fish. Fill a wide skillet with an inch of water or vegetable broth and add the bay leaf and peppercorns. Bring it to a boil and gently add the fish fillets. Reduce heat to a gentle simmer, cover the pan and cook the fish through, about 10 minutes. Use a metal spatula to remove the cooked fish from the skillet and when cool enough to handle, break up the fish into small pieces and distribute it evenly among the tortillas. Top each tortilla with a heaping tablespoon of the grapefruit salsa and some shredded lettuce. Fold the tortilla over the fillings and enjoy.
Cilantro-seasoned rice, guacamole, tortilla chips and a light ale bring out the bright, bold flavors of this dish. Substitute shredded leftover chicken or baked tofu for the fish, for a quick change of pace.