I love the color and the contrasting flavors in this salsa. It's all raw & crispy, sweet & tangy, and the herbs give it such a fresh kick. It's a quick prep and easy to make ahead. I like to make the salsa ahead, then all you have left is basically to sear the fish and wilt the spinach...both of which my husband can do...so......yeah...easy.
What you need...
Salsa
1/4 cup fresh pineapple, diced
1/2 fresh mango, diced
1/2 red bell pepper, diced
1/2 orange bell pepper, diced
1 small shallot, diced
2 roma tomatoes, seeded and diced
1/2 fresh jalapeño, seeded and diced (optional)
1/4 cup cilantro, chopped
juice of 1 lime
Chop all ingredients. Add to a bowl with a lid stir or shake to combine. Cover and refrigerate until needed.
Fish
1/2 - 3/4 lb. of Grouper or Other white flaky fish (dare I say it is actually great with Wild Cod)
1 tablespoon olive oil, ghee or coconut oil
salt/pepper
Preheat oven to 350F. Wash the fish and pat dry. Salt and pepper both sides of fish. Add butter or oil to an oven safe sauté pan and turn to medium/high heat. Allow to heat until melted or oil begins to thin. Add fish, sauté 1 minute on each side. Transfer to preheated oven and bake for about 10-15 minutes or until fish is flaky and white all the way through. (This will vary depending on oven and thickness of fish. The piece shown here took about 15 minutes.) Remove from oven and serve immediately.
Spinach
5-7 oz container fresh baby spinach
1 tablespoon olive oil
Add oil to a sauté pan and turn to medium/high heat. Once oil is hot, add spinach and toss continuously as it wilts, once it is mostly wilted remove from heat and continue to stir. About 2 minutes. Plate spinach, top with fish, and salsa, serve.
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| What you need... |
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| To seed the tomatoes, cut them in half and scoop out the insides with a small spoon or your fingers (over the sink). |
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| Mango - I have found the best way to do this is to treat it kind of like an avocado. Slice it in half all the way around and twist until it comes apart in to two halves. The pit is large and oblong, you can see it in the top half. |
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| Slice a grid into the mango and turn it inside out, then slice off the exposed fruit. |
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| Chop, dice, slice... |
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| Toss to combine well! |
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| Wash fish and pat dry. Salt and pepper both sides. |
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| Heat butter or oil, add fish and sauté 1 minute on each side... |
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| Transfer to oven and bake for 10-15 minutes... |
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| Wilt spinach over oil on medium/high heat... |
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| Enjoy!!!! |
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