4 filets tilapia, about 1 pound per 4 filets
1 grapefruit, supremed, juice reserved
1 orange, supremed
1 large ripe mango, peeled and diced
1 small red onion, diced
3 scallions, checked and diced
1 Tbsp. olive oil
1 Tbsp. honey
1 small jalapeño pepper, minced (remove all seeds and ribs if you don’t want the salsa to be hot.)
Fresh parsley checked and cut in a chiffonade
Preheat oven to 475 F.
Rinse fish and pat dry with paper towel. Arrange fish in single layer in shallow 12 x 8-inch baking dish sprayed with cooking spray or lightly oiled with canola oil.
Season fish with salt, to taste.
Place grapefruit pieces and juice in bowl with orange supremes, mango, onions, scallions, olive oil, honey and jalapeño pepper. Stir gently and pour over fish filets.
Bake, uncovered, for 10 to 14 minutes, or until fish flakes easily when tested with fork (fish should just turn opaque; do not overcook.)
Remove from oven and sprinkle with parsley. Serve hot or warm.