I Can Cook That

learning the ins and outs of cooking and baking, one recipe at a time

  • Home
  • Recipe Index
    • Ingredients
      • 10 Ingredient Meals
      • 5 Ingredient Meals
      • Beef
      • Lamb
      • Pasta
      • Pork
      • Poultry
      • Seafood
    • Meals
      • Appetizer
      • Beverages
      • Breakfast
      • Cocktails
      • Dessert
      • Game Day Eats
      • Main Dish
      • Party App
      • Salad
      • Sandwich
      • Sides
      • Soups/Stews
    • Specifics
      • Canning
      • Freezable
      • Make Ahead
      • On the Grill
      • One Pot Meals
      • Pressure Cooker
      • Quick
      • Sheet Pan Meals
      • Slow Cooker
      • Sous Vide
      • Weeknight Meal
    • Dietary Concerns
      • Dairy Free
      • Gluten Free
      • Meatless
      • Nut Free
      • Paleo
      • Vegan
      • Vegetarian
      • whole30
    • Geographic Inspiration
      • Asia
        • East Asia
        • South Asia
        • Southeast Asia
      • Africa
        • East Africa
        • North Africa
        • South Africa
        • West Africa
      • Caribbean
      • Europe
        • England
        • France
        • Germany
        • Greece
        • Ireland
        • Italy
        • Poland
        • Portugal
        • Spain
        • Sweden
      • South America
        • Latin America
      • Middle East
      • North America
      • Pacific Islands
        • Hawaiian
    • Other
      • Gifts
      • Giveaway
      • Guest Post
      • Review
      • Roundup
      • Stitch Fix
  • Privacy Policy
  • About Me
  • Contact
    • Contact
    • Work with Me
You are here: Home / Dairy Free / Fish with Pineapple Salsa and Tomato Avocado Salad

May 21, 2014 By Kaitlin 3 Comments

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.

Fish with Pineapple Salsa and Tomato Avocado Salad

 

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 jalapeƱo 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, jalapeƱo, cilantro, 1 tablespoon lime juice, and 1/4 teaspoon salt in a small bowl. IMG_7826 IMG_7828

 

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.

IMG_7829 IMG_7830

 

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.

IMG_7831 IMG_7832

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

Fish with Pineapple Salsa and Tomato-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).

Fish with Pineapple Salsa and Tomato-Avocado Salad

 

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

Print
Yum
Fish with Pineapple Salsa and Tomato-Avocado Salad

Total Time: 20 minutes

Yield: 4 servings

Fish with Pineapple Salsa and Tomato-Avocado Salad

Ingredients

  • 1 cup chopped pineapple
  • 2 tablespoons finely chopped red onion
  • 1/2 jalapeƱo 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.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
0.1
https://icancookthat.org/2014/05/fish-with-pineapple-salsa-and-tomato-avocado-salad.html

Filed Under: Dairy Free, Gluten Free, Main Dish, Paleo, Quick, Salad, Seafood, Weeknight Meal, whole30 Tagged With: Avocado, Basil, Chipotle, Chipotle Chile Powder, Cilantro, Cumin, Fish, Flounder, Gluten Free, Hot Pepper, I Can Cook That, Jalapeno, Limes, main dish, Paleo, Paprika, Pepper, Pineapple, Quick, Recipe, Red Onion, Salad, Salsa, Seafood, Tilapia, Tomato, Turbot, Weeknight Meal, Whitefish

Comments

  1. Juan Carlo says

    October 21, 2015 at 6:58 am

    I love how you incorporate pineapple and avocado in a salad. I actually never tried it, but it seems that it blends well with each other. This is what I love in cooking you are free to discover new recipes that you can share to others.
    Juan Carlo recently posted..Happy 23rd Anniversary!My Profile

    Reply

What do you think? Cancel reply

Recipe Rating




CommentLuv badgeShow more posts

Get Social

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Search

Follow on Bloglovin


Recent Posts

Bees Knees Batch Cocktail
Slow Cooker Baked Ziti
Lobster Pasta in a Caramelized Fennel Sauce
Cheesesteak Dip
Rosemary White Beans with Onions and Tomatoes
Shochu Coffee Seltzer Cocktail
Bacon Cheddar Chive Scones
Homemade Spiced Nuts

Popular Dishes






timheinmusic.com

Affiliate Links for Some of My Favorite Products










Categories

Search

BrandBacker Member

Archives

© 2023 · Recipe Pro Theme By WP Chic

[footer_backtotop]

Copyright © 2023 I Can Cook That - Designed by Pumpkin Beans