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!
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
- Combine pineapple, chopped red onion, jalapeño, cilantro, 1 tablespoon lime juice, and ¼ 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 ¼ 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 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.
- Spoon pineapple salsa over fish. Serve with tomato and avocado salad.
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.
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