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

Smoky Portuguese-Style Mussels

Mussels are one of my favorite quick meal options — they take just 5 minutes to cook! This recipe for Smoky Portuguese-Style Mussels infuses the broth with turkey kielbasa and smoked paprika before steaming the mussels in the broth, resulting in a really flavorful dish. The broth is really spectacular, so be sure to serve this dish with a sliced baguette. (Note: the whole dish takes about 30 minutes to cook.) Ingredients: 2 teaspoons canola oil 4 ounces chopped turkey kielbasa 1 1/4 cups chopped onion 8 garlic cloves, minced 1 tablespoon smoked paprika 1 pound red potatoes (I used assorted baby potatoes) 2 cups unsalted chicken stock 1/2 cup white wine 40 mussels, scrubbed and debearded 2 tablespoons fresh lemon juice 1/4 teaspoon freshly ground black pepper 1/8 teaspoon kosher salt 4 lemon wedges parsley, for garnish 1/2 baguette, sliced

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