Fish with Pineapple Salsa and Tomato Avocado Salad

Now that the weather is finally warming up, it’s time to start incorporating more “summery” foods into my dinner. The June issue of Cooking Light included a recipe for Fish with Pineapple Salsa and Tomato Avocado Salad that sounded like the perfect warm-weather dinner.

I used turbot instead of tilapia, but you can substitute in whatever whitefish you’d prefer. I also added some paprika to the fish for a bit more flavor and color.

Ingredients:

• 1 cup chopped pineapple
• 2 tablespoons finely chopped red onion
• 1/2 jalapeño pepper, seeded and finely chopped
• 2 tablespoons chopped fresh cilantro
• 3 tablespoons fresh lime juice, divided
• 3/4 teaspoon kosher salt, divided
• 1/2 cup thinly vertically sliced red onion
• 1/4 cup thinly sliced fresh basil
• 1 medium tomato, cut into thin wedges
• 1 peeled ripe avocado, cut into 8 wedges
• 2 tablespoons extra-virgin olive oil, divided
• 4 (6-ounce) whitefish fillets
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chipotle chile powder
• 1/4 teaspoon paprika

Combine pineapple, chopped red onion, jalapeño, cilantro, 1 tablespoon lime juice, and 1/4 teaspoon salt in a small bowl.

Combine remaining 2 tablespoons lime juice, sliced red onion, basil, tomato, avocado, and 1 tablespoon oil in a bowl and sprinkle with 1/4 teaspoon salt.

Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil to pan, swirling to coat. Sprinkle fish with remaining 1/4 teaspoon salt, cumin, chipotle chile powder, and paprika. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork.

Spoon pineapple salsa over fish. Serve with tomato and avocado salad.

The fish has a bit of heat to it, but the sweet pineapple salsa is the perfect accompaniment! I loved the tomato-avocado salad as well (although anything with avocado is guaranteed to be a winner in my book).

Because fish cooks quickly, this is a great weeknight meal option; it took just 20 minutes to make!

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Fish with Pineapple Salsa and Tomato-Avocado Salad

Total Time: 20 minutes

Yield: 4 servings

Ingredients

• 1 cup chopped pineapple
• 2 tablespoons finely chopped red onion
• 1/2 jalapeño pepper, seeded and finely chopped
• 2 tablespoons chopped fresh cilantro
• 3 tablespoons fresh lime juice, divided
• 3/4 teaspoon kosher salt, divided
• 1/2 cup thinly vertically sliced red onion
• 1/4 cup thinly sliced fresh basil
• 1 medium tomato, cut into thin wedges
• 1 peeled ripe avocado, cut into 8 wedges
• 2 tablespoons extra-virgin olive oil, divided
• 4 (6-ounce) whitefish fillets
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chipotle chile powder
• 1/4 teaspoon paprika

Instructions

1. Combine pineapple, chopped red onion, jalapeño, cilantro, 1 tablespoon lime juice, and ¼ teaspoon salt in a small bowl.
2. Combine remaining 2 tablespoons lime juice, sliced red onion, basil, tomato, avocado, and 1 tablespoon oil in a bowl and sprinkle with ¼ teaspoon salt.
3. Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil to pan, swirling to coat. Sprinkle fish with remaining ¼ teaspoon salt, cumin, chipotle chile powder, and paprika. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork.
4. Spoon pineapple salsa over fish. Serve with tomato and avocado salad.

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