After reading other comments that the blood-orange salsa was too sweet, I decided to use grapefruit as we do not like sweet. The grapefruit was great-- tangy and flavorful, plus a pleasant textural contrast to the red onion. The cilantro also brightened the flavors. A tasty dish, plus not too heavy, unlike many other recipes in this issue!
COOK THE ISSUE #97
Sear-Roasted Tilapia with Grapefruit Salsa
posted in: Gallery, Cook the Issue 97
bohnappetitFC writes: This is on the menu tonight and I like your idea for the salsa. We are not wild about sweet with entree type dishes either. Hope the haddock I bought works, too. Posted: 4:02 pm on February 10th
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COOK THE ISSUE - FEBRUARY/MARCH 2009
Update, March 6, 2009: This contest has now ended and we're tallying the results. The winner will be posted shortly. Feel free to continue to post your photos, though they will no longer be counted towards your total.
Over the course of two months, we’re challenging you to cook as many of the recipes in the February/March issue (issue 97) as you can, upload photos of what you make, and tell us what you love, what you don’t love, and what else you want to know. Taking the challenge is easy. The most prolific member for this issue’s challenge will win a cookware shopping spree from Cooking.com, and fifty runners up will receive a copy of Fine Cooking’s Make it Tonight special issue.
For the complete contest rules, click here.
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