This recipe uses a unique combination of flavors to dress up mild white fish with a creamy sauce that combines grapefruit, banana, fresh ginger, shallots and a touch of yellow curry powder. The ingredients may sound like an odd combination, but if you enjoy the fragrant flavor of curry you’ll find the contrast between the sweet banana and tangy grapefruit to be a wonderful complement. Serve with steamed rice for soaking up the extra sauce.Print
Tilapia With Curried Grapefruit-Banana Sauce
Top mild white fish like tilapia with this uniquely-flavored, creamy pan sauce made with grapefruit, banana, fresh ginger, shallots and a bit of yellow curry powder.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- 1 to 1-1/4 lb tilapia, sole or snapper fillets
- 1/4 cup all-purpose flour
- Salt and freshly ground black pepper
- 1 tablespoon vegetable (or coconut) oil
- 2 tablespoons butter
- 1 medium shallot, finely chopped (about 1 tablespoon)
- 1 tablespoon fresh ginger, finely chopped
- 2 teaspoons sugar
- 1 teaspoon yellow curry powder
- Pinch of cayenne
- 2/3 cup whole milk (see notes)
- 1/2 medium red / pink grapefruit
- 1 medium, slightly under-ripe banana
- Preheat the oven to 400°F and coat shallow baking pan with nonstick cooking spray.
- Peel and seed the grapefruit, then cut it into 1/2-inch pieces and remove any tough membranes. Transfer the grapefruit and any juice it gave off during preparation to a small bowl.
- Peel the banana, quarter it lengthwise, then cut crosswise into very small chunks. Add to the bowl with the grapefruit, toss to combine and set aside.
- Combine the flour with 3/4 teaspoon salt and a few grinds of black pepper, then spread on a plate.
- Cut the tilapia fillets in half lengthwise. Depending on their size, you may want to cut them in half crosswise as well for easier handling. Lightly dredge each piece in flour, shaking off the excess.
- Heat the vegetable oil and 1 tablespoon of the butter in a large skillet over medium high heat. Working in batches to avoid overcrowding the pan, add the tilapia and cook until pale golden, about 1 minute per side.
- Transfer the fish to the prepared baking pan and continue cooking until the fish flakes easily, 8 to 10 minutes additional. Do not overcook.
- While the fish bakes, add the remaining tablespoon of butter to the skillet and reduce the heat to medium. Add the shallot and ginger and sauté until fragrant, 1-1/2 minutes. Sprinkle with the sugar, curry powder and cayenne and continue cooking until golden, 1 minute longer.
- Stir in the milk and simmer until the mixture is bubbly and well blended. Add the grapefruit and banana and continue cooking until fruits begin to break down and the sauce thickens, 2 to 3 minutes more. Season to taste with salt and pepper and remove from the heat.
- To serve, transfer the fish to a serving platter and spoon a little sauce over each piece. Pass the remaining sauce at the table.
You can try using either unsweetened, unflavored almond or cashew milk (our favorite) in place of regular milk for this dish if you like. You can also add a little cream or half-and-half if you like extra richness.