4 tilapia fillets

2 tbsp (30 ml) olive oil

1/2 orange, zest finely grated

1/2 pink grapefruit, zest and juice

1 orange, juice only

2 tbsp (30 ml) honey

In a large non-stick skillet over medium-high heat, brown the fish fillets on both sides in the oil. Season with salt and pepper. Set aside on a warm plate.

In the same skillet, bring the citrus zest, juice and honey to a boil. Reduce until the sauce is thick and syrupy. Season with salt and pepper.

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