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

Fish in Coconut Curry (Mtuzi wa Samaki)

This is probably apparent with the different types of recipes I post but I really like some variety in what I eat. As a kid, I ate the exact same meals every day because I was so picky, so now that I’ve (luckily) grown out of that, I want something new and different each time I cook. I was just send Cooking Light’s latest cookbook: Global Kitchen: The World’s Most Delicious Food Made Easy that is filled with recipes from around the world. The recipes can be made with ingredients you can find in your supermarket, making it a great way to experiment with new flavors. There are so many recipes I plan to try in this book, and you can expect to see quite a few showing up on my blog! Cooking Light also sent me an extra copy of Global Kitchen so I am giving one away at the end of this post!   This recipe for Fish in Coconut Curry takes a bit longer than most I post on here (~45 minutes) but is well worth the time. Because the recipe makes a really delicious sauce, I served it over rice. I also adapted it slightly to fit with what was … Continue reading

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