Fish with Fruit Salsa

Flaky fish and fruity salsa are a perfect match. Serve over rice for a complete meal.

Course: Lunch & Dinner, Main Course

Cuisine: American

Keyword: fish, fruit, grain, protein, salsa, vegetable

Servings: 4

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

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.