Fish with Salsa Fruta
The delicious mix of mango, pineapple, papaya and peach with a little heat from the jalapeño give a kick to this yummy fish dish.
Best Health magazine, May 2014; Images: Ryan Szulc
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 1/2 cup mango diced
- 1/2 cup red onion diced
- 1/2 cup papaya diced
- 1/2 cup pineapple diced
- 1/2 cup peach diced
- 1 tbsp jalapeño finely diced
- 1/2 cup cilantro leaves
- 1 tbsp apple cider vinegar or sherry vinegar
- 1 tbsp extra virgin olive oil
- 1 tbsp coconut oil or olive oil
- 2 filets fresh trout (each 250 g/8 oz.), skin on (or substitute salmon)
Servings: servings
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Ingredients
Servings: servings
Units:
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Instructions
Salsa
- In a medium bowl, combine mango, onion, papaya, pineapple, peach, jalapeño, cilantro, vinegar and olive oil. Season with salt and pepper, if desired.
Fish
- Preheat oven to 375°F. In a medium non-stick, ovenproof pan, heat coconut oil over medium heat.
- When melted and hot, place fish in pan skin-side down, season to taste with salt and pepper, and cook for one minute. Place pan in oven and cook for eight minutes until cooked through. Remove skin from fish.
- Divide fish equally among four plates and top each with some salsa. Serve with rice, if desired.
Recipe Notes
Per serving: 248 calories, 24 g protein, 11 g fat (4 g saturated fat), 13 g carbohydrates, 3 g fibre, 66 mg cholesterol, 51 mg sodium
