Fish with tropical salsa
Pan-fried white fish topped with a fresh pineapple, avocado, and tomato salsa, a light, summery, high-protein dinner that comes together in 15 minutes.
Light, fresh, and ready in 15 minutes. Terakihi or gurnard work best, they don’t have a strong fishy flavour, so the salsa shines. Serve with greens for a clean, summery dinner.
Ingredients
- Salsa: 1/4 cup fresh pineapple, cubed
- Salsa: 1 tablespoon red onion, chopped
- Salsa: 1/4 cup finely chopped avocado and tomato
- Salsa: 1 tablespoon fresh chives, chopped
- Salsa: salt and pepper
- Fish: 1 white fish fillet (terakihi or gurnard work well)
- Fish: 1 teaspoon coconut oil
- Fish: dash chilli flakes
- Fish: salt
Method
- Combine all salsa ingredients in a bowl and refrigerate until ready to serve.
- Heat the coconut oil in a pan over medium heat.
- Pan-fry the fish, sprinkling with chilli flakes and salt while cooking. About 2–3 minutes per side depending on thickness.
- Serve with green vegetables and the tropical salsa over the top.
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