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Posts Tagged ‘fish’

Tilapia with Avocado-Pineapple Salsa

Posted in Easy Weeknight Meals, Main Dish, Seafood, tagged , , on May 29, 2012 | 2 Comments »

I have been loving pineapple lately, buying one at the grocery store every week. Usually I eat it as a snack with some cottage cheese, but when I saw this recipe I knew it would be another great way to enjoy my pineapple. This fruit salsa is full of bright flavors and textures- sweet pineapple, creamy avocado, tangy lime, plus a little bit of heat from jalapeno and red onion.

The salsa went perfectly with the pan-cooked tilapia, which is seasoned simply with some salt and pepper. While tilapia is the most budget-friendly choice of fish, the salsa would also be delicious with halibut. Although if you do use a thicker fish like halibut, you will have to adjust your cooking time accordingly. Served on top of some brown rice, this fish with fruit salsa is a meal that tastes like summer.

One year ago:  Peanut Butter Chocolate Chip Muffins (love these!)

Tilapia with Avocado-Pineapple Salsa

Printable Recipe

Makes 4 servings

Ingredients:

  • 2 cups finely diced pineapple
  • 1/2 jalapeno, seeds and ribs removed, finely chopped
  • 1/2 small red onion, finely chopped
  • 1/4 cup finely chopped fresh cilantro
  • juice of 2 limes
  • 2 avocados, diced small
  • salt and freshly ground black pepper
  • 4 tilapia fillets (5-6 oz. each)
  • 1 tbsp. olive oil

Directions:

  1. In a medium bowl, combine the pineapple, jalapeno, red onion, cilantro, lime juice, and avocado. Season with salt and pepper to taste and set aside.
  2. Pat the fish dry with paper towels and season liberally with salt and pepper.
  3. Heat the oil in a large nonstick skillet. Carefully place the fish in a single layer in the pan. Cook for a few minutes on each side until lightly browned and cooked through.
  4. To serve, top each piece of fish with salsa.

Source: Adapted from Pink Parsley.

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Fish Tacos with Grapefruit and Avocado Salsa

Posted in Easy Weeknight Meals, Main Dish, Seafood, Tacos, tagged , , , on February 16, 2012 | 2 Comments »

Fish Tacos with Grapefruit and Avocado Salsa

If there was one meal that could make me (almost) feel like I was on a beach vacation, it is fish tacos. Probably because I had my first ever fish tacos while on vacation in Hawaii. I liked them so much that we went back to that restaurant two more times during that trip, and I had the fish tacos again at least one of those times. I don’t usually order fish tacos when eating out at home, probably because I’m afraid they’ll never be quite as good as the ones I’ve had in Hawaii.

I do enjoy making them at home, though, where I get to decide how to prepare them and what toppings to include. Normally I wouldn’t think to put grapefruit in a fish taco, but after seeing this recipe on Shawnda’s blog, I was intrigued. I trust her judgment when it comes to fish tacos, since my other favorite recipe is one of hers as well.

I loved this meal. The fish is well complimented by the flavors and crunch of the salsa- grapefruit, avocado, red bell pepper, red onion, jalapeno, cilantro, and lime. A few dallops of cool, creamy Greek yogurt add a nice finishing touch. This time of year, it’s nice to enjoy a meal that reminds you of warmer weather, lazy days, and relaxing by the ocean.

One year ago:  Chinese Chicken Lettuce Wraps

Fish Tacos with Grapefruit and Avocado Salsa

Printable Recipe

Makes 5 tacos

Ingredients:

  • 1/2 large grapefruit, segmented and chopped
  • 1 small avocado, diced
  • 1/4 cup chopped red onion
  • 1 tbsp. lime juice
  • 2 tbsp. chopped cilantro
  • 2 tbsp. chopped jalapeno
  • 1/2 large red bell pepper, chopped
  • Salt and pepper
  • Cooking spray
  • 3/4 lb. halibut filet (or your favorite white fish)
  • 5 small corn tortillas
  • 5 tbsp. Greek yogurt

Directions:

  1. To make the salsa, toss the grapefruit, avocado, red onion, lime juice, cilantro, jalapeno, red bell pepper, and a pinch of salt in a small bowl.
  2. Spray a non-stick pan with cooking spray and heat over medium-high.
  3. Season filets with salt and pepper and cook 4 minutes each side, until the fish flakes easily and is cooked through.
  4. Remove from the pan and flake with a fork.
  5. Divide the fish between 5 tortillas and top with salsa and a tablespoon of yogurt.

Recipe from Confections of a Foodie Bride

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Fish Tacos with Mango Slaw

Posted in Main Dish, Seafood, Tacos, tagged , , , on May 4, 2011 | 2 Comments »

Fish Tacos with Mango Slaw

Tomorrow is Cinco de Mayo, and this recipe is a perfect one to celebrate with. Fish tacos are one of my new favorite meals to prepare at home. After eating some amazing fish tacos more than once during a vacation in Hawaii last summer, I knew that I needed to learn how to make them at home. I’ve made them twice now, and both times they’ve turned out great. Pour a glass of wine or a margarita and start cooking, and you’ll have a delicious dinner on the table in less than an hour.

I love how all of the components work together in this meal to create a dish with a wonderful balance of flavors and textures. The fish is marinated in a combination of lime juice, olive oil, cilantro, cumin, chili powder, and garlic. The cabbage and mango slaw is seasoned with red onion, jalapeno, lime juice, and cilantro. The fish and crunchy slaw are topped with dallops of cool avocado crema and then wrapped in a warm tortilla. Are you hungry yet? :)

One year ago:  Honey-Dijon Grilled Chicken

Fish Tacos with Mango Slaw

Printable Recipe

Makes 4 servings

Ingredients:

For the Fish:

  • 2 Tbsp. freshly squeezed lime juice
  • 3 Tbsp. extra virgin olive oil, divided
  • 3 Tbsp. minced fresh cilantro
  • 1/4 tsp. cumin
  • 1/2 tsp. chili powder
  • 2 garlic cloves, minced
  • 1 lb. tilapia or halibut
  • Salt and pepper

For the Mango Slaw:

  • 3 cups finely shredded red cabbage
  • 1 cup diced mango
  • 1/4 cup finely chopped red onion
  • 2 Tbsp. seeded and chopped jalapeno
  • 3 Tbsp. fresh lime juice
  • 2 Tbsp. extra virgin olive oil
  • Salt and pepper
  • Small handful chopped fresh cilantro

For the Avocado Crema

  • 1 large avocado, peeled, pitted, and coarsely chopped
  • 2 Tbsp. fresh lime juice
  • 2 heaping Tbsp. greek yogurt (or sour cream)
  • Salt and pepper

Directions:

  1. Combine the lime juice, 2 tablespoons of the olive oil, cilantro, cumin, chili powder, and garlic in a zip-top plastic bag and mix. Add fish and turn to coat. Refrigerate for 30 minutes. Make the mango slaw and avocado crema while you wait.
  2. Heat 1 Tbsp. olive oil over medium-high heat. Remove the fish from the bag and discard the marinade. Season fish with salt and pepper.
  3. Cook the fish 3-5 minutes on each side, until nicely browned and just cooked through. Transfer to a plate and break into large pieces.
  4. To make the mango slaw, combine cabbage, mango, red onion, and jalapeno in a bowl. Toss with olive oil and lime juice. Season with salt and pepper. Fold in the cilantro just before serving.
  5. To make the avocado crema, place the avocado, greek yogurt, and lime juice in a blender and puree. Add additional yogurt if necessary. Season with salt and pepper.
  6. Place some pieces of fish on each tortilla, top with mango slaw, and drizzle with avocado crema. Serve with a wedge of lime.

Mango Slaw and Avocado Crema recipes from Confections of a Foodie Bride, originally adapted from Simply Suppers. Fish marinade recipe adapted from Annie’s Eats.

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