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
Continue reading Fish with Pineapple Salsa and Tomato Avocado Salad