Quick Baked Tilapia With Grapefruit Dill Butter

There are certain dishes that transport me back to simpler times, and this quick baked tilapia with grapefruit dill butter is one of them. I recall a particular evening years ago, working late in a bustling restaurant kitchen. The clock was ticking, dinner service was in full swing, and a last-minute order for something light and fresh came through. With a limited pantry and even less time, I scrambled, reaching for a fillet of tilapia, a grapefruit, and some fresh dill from the herb garden. What emerged from the oven was a revelation – bright, zesty, and incredibly satisfying. It quickly became my go-to for a weeknight savior, proving that elegance and speed can indeed go hand-in-hand.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 12-15 minutes
• Total Time: 22-25 minutes
• Servings: 4
• Yields: 4 Fillets
• Dietary Type: Gluten-Free

Ingredients

Here’s what you’ll need to create this vibrant and flavorful tilapia dish:

• 4 tilapia fillets (approximately 4-6 ounces each)
• 3 tablespoons fresh ruby red grapefruit juice (from about half a grapefruit; a white grapefruit will work but will be tarter)
• 4 tablespoons unsalted butter, softened
• 1 teaspoon fresh dill, finely chopped
• 1 teaspoon honey (optional, to balance tartness)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 thin slices of grapefruit (for baking alongside the fish, adding a beautiful presentation)

Equipment Needed

• Baking sheet
• Parchment paper or aluminum foil
• Small bowl
• Whisk or fork
• Pastry brush

Instructions

Bringing this dish together is remarkably straightforward, perfect for even the busiest of evenings.

1. Preheat your oven and prepare your baking sheet: Start by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper or aluminum foil for easy cleanup. If using foil, you might want to spray it lightly with a cooking spray like Pam for extra non-stick insurance.
2. Prepare the Grapefruit Dill Butter: In a small bowl, combine the softened unsalted butter, fresh ruby red grapefruit juice, chopped fresh dill, kosher salt, and black pepper. If you find the grapefruit juice a bit too tart for your liking, or if you’re serving guests who are less enthusiastic about grapefruit’s bright acidity, this is the moment to stir in the optional honey. Mix everything together until well combined and creamy. A whisk or fork works perfectly here.
3. Arrange the Tilapia: Pat your tilapia fillets dry with paper towels. This simple step helps ensure a better texture once cooked. Place the fillets onto the prepared baking sheet, ensuring they have a little space between them.
4. Butter Up the Fish: Using a pastry brush, generously brush the tops and sides of each tilapia fillet with the prepared grapefruit dill butter. Make sure to get a good coating on each piece.
5. Add the Grapefruit Slices: Gently place one thin slice of grapefruit on top of each buttered tilapia fillet. This not only adds a lovely visual appeal to the finished dish but also allows the grapefruit to infuse its subtle essence into the fish as it bakes.
6. Bake to Perfection: Place the baking sheet on the middle rack of your preheated oven. Bake for 12 to 15 minutes, or until the tilapia is opaque and flakes easily with a fork.
7. Baste and Finish: During the baking process, aim to baste the fish with the melted grapefruit butter from the pan two times. This helps keep the fish moist and ensures a rich, flavorful crust. Once cooked through, you can spoon any extra melted grapefruit butter from the pan over the fillets. If you desire an extra little flourish, a small dollop of the grapefruit dill butter can be placed on top of each fillet right at the end of cooking.

Expert Tips & Tricks

To elevate your tilapia experience, consider these chef-approved insights:

• Butter Softness is Key: Ensure your butter is properly softened, not melted. This allows it to emulsify beautifully with the grapefruit juice and other ingredients, creating a richer, more stable butter mixture.
• Don’t Overcook: Tilapia is a delicate fish and can become dry if overcooked. Keep a close eye on it during the last few minutes of baking. The fish should be opaque and flake easily, but not chalky.
• Grapefruit Selection: While ruby red grapefruit offers a sweeter, milder flavor that pairs wonderfully, a white grapefruit is perfectly acceptable. Just be mindful that it will impart a more pronounced tartness. The optional honey is your best friend here if you prefer a less pucker-inducing result.
• Fresh Dill is a Must: While dried dill can be used in a pinch, the vibrant, fresh flavor of chopped dill truly shines in this recipe, especially when combined with the bright citrus notes.

Serving & Storage Suggestions

This Quick Baked Tilapia with Grapefruit Dill Butter is best served immediately, straight from the oven, when its flavors are at their peak. It’s a versatile dish that pairs beautifully with a variety of sides. Consider serving it alongside roasted fingerling potatoes, oven-baked fries, or simple planks of oven-roasted zucchini drizzled with olive oil and herbs. For a lighter meal, a fresh green salad with a simple vinaigrette is also an excellent choice.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (around 300°F/150°C) or in a skillet over low heat to avoid drying out the fish.

Nutritional Information

Below is an estimated nutritional breakdown per serving:

Nutrient	Amount per Serving	% Daily Value
Calories	183 kcal
Calories from Fat		58%
Total Fat	11.8 g	18%
Saturated Fat	7.3 g	36%
Cholesterol	30.5 mg	10%
Sodium	110.9 mg	4%
Total Carbohydrate	20.7 g	6%
Dietary Fiber	0.1 g	0%
Sugars	1.3 g	5%
Protein	1.7 g	3%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

While this recipe is designed for speed and simplicity, feel free to explore these variations:

• Other Citrus: If grapefruit isn’t readily available or you fancy a change, the juice of a lemon or lime can be used as a substitute. Be mindful that these will offer different flavor profiles.
• Herbal Twists: While dill is classic, other fresh herbs like parsley, chives, or even a touch of tarragon can be chopped and added to the butter for a different aromatic dimension.
• Spicy Kick: For those who enjoy a little heat, a pinch of red pepper flakes can be added to the grapefruit dill butter.

FAQs

Q: Can I use frozen tilapia fillets?
A: Yes, you can use frozen tilapia, but ensure they are completely thawed and patted dry before proceeding with the recipe.

Q: How do I know when the tilapia is cooked through?
A: The fish is cooked when it turns opaque throughout and flakes easily with a fork at its thickest point.

Q: What if I don’t have fresh dill?
A: While fresh dill is recommended, you can substitute with 1/2 teaspoon of dried dill. Be aware that dried herbs are more potent, so use less.

Q: Can I make the grapefruit dill butter ahead of time?
A: You can prepare the grapefruit dill butter a few hours in advance and store it in the refrigerator. Let it soften slightly at room temperature before using.

Q: Is tilapia a sustainable fish choice?
A: Tilapia farming practices can vary. It’s always a good idea to look for responsibly sourced or certified tilapia if sustainability is a concern for you.

Final Thoughts

This Quick Baked Tilapia with Grapefruit Dill Butter is more than just a recipe; it’s a testament to how simple, fresh ingredients can create something truly delightful with minimal effort. It’s the kind of dish that makes you feel like a culinary magician, even on your most harried evenings. Give it a try, and I’m confident you’ll find it a welcome addition to your repertoire. I love to serve it with a chilled glass of Sauvignon Blanc or a crisp Rosé, letting the wine’s acidity echo the bright notes of the grapefruit. Happy cooking!