1 cup fresh Texas Rio Star Grapefruit juice
1/2 bunch green onion, finely cut
2 tablespoons olive oil
1 mango peeled and cut into small cubes
2 fresh jalapeno peppers, finely cut lengthwise
1/2 red onion cut into thin half moons
Salt to taste
1 Texas Rio Star Grapefruit, sectioned and chopped
1 dash of oregano (optional)
4 (8 ounce) talapia fillets, washed and skin removed.
Season both sides of talapia with salt and freshly ground pepper to taste. Grill, sear or bake until fish flakes easily. Top cooked fish with Texas Rio Star Grapefruit and Mango Pico de Gallo. Serve with white rice seasoned with chopped cilantro to taste and seasonal vegetables on the side. Makes six servings.
Fish Tacos: Cooked fish may be flaked, placed in center of crisp taco shells or in warm tortillas and topped with Texas Rio Star Grapefruit and Mango Pico de Gallo.
Texas Rio Star Grapefruit