Pan-Seared Tilapia With Grapefruit-Tarragon Sauce

2 tilapia fillets
Olive oil
Salt and pepper
1 medium grapefruit, juices from
2 garlic cloves, minced
1 tablespoons minced tarragon

1. Rub two thick tilapia fillets with olive oil, and sprinkle with salt and coarsely ground black pepper.

2. In a large skillet, heat olive oil until hot, and sauté fillets for two minutes. Turn fillets over, and squeeze juice from one medium grapefruit over fish. Sprinkle each fillet with garlic cloves and minced fresh tarragon, cover pan, and cook two to four minutes longer, until cooked through.