Fish with Pineapple Salsa and Tomato-Avocado Salad

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 Tilapia 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!