Fish with Fruit Salsa
Flaky fish and fruity salsa are a perfect match. Serve over rice for a complete meal.
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Servings: 4
Ingredients
- 2 tomatoes, diced or 1 cup canned diced tomatoes, drained
- ¼ onion, diced
- 1 cup canned, fresh, or frozen peaches, pears, mangoes, or oranges, drained and chopped
- 1 Tablespoon cilantro, chopped
- Salt to taste
- Lemon or lime juice to taste
- 2 cup rice, uncooked
- 1 pound fish fillets, frozen or fresh halibut, cod, salmon, tilapia, etc.
- Nonstick spray
Instructions
- Wash hands with warm, soapy water for 20 seconds.
- Combine tomatoes, onion, peaches, cilantro, salt, and lemon/lime juice in a bowl. Set in the refrigerator to let flavors combine.
- Cook rice according to package instructions.
- Cook fish according to package instructions. Spray a skillet or baking sheet with nonstick spray before cooking. Try baking, grilling, or pan-searing fish for different textures. Fish is cooked when it reaches 145°F on a food thermometer.
- If fish has skin, remove it after cooking.
- Divide rice and fish among 4 plates. Top with fruit salsa.