My husband and I love fish, but we get tired of eating the same old thing. I came across a few different recipes and chose the ones I liked the most and then combined them adding an 'ingredient here, and eliminating another there', and so forth. This is what I came up with.
Hopefully you will want to try it. It is a very versatile recipe, and you could probably make a mango and peach salsa to go on top, not only for taste, but for a beautiful presentation also.
Ingredients:
1 lb. white fish fillets
1 Lemon
Tomato Salsa (recipe follows)
2 Tbsp. Balsamic Vinaigrette
1/8 tsp. Sea Salt
1/4 tsp. Coarse Ground Black Pepper
2 Tbsp. Olive Oil (for frying/Baking)
2 c. Fresh Spinach Leaves, optional (place on platter and top with cooked fish)
2 large Roma Tomatoes, diced
1/4 c. red onion, diced
1/2 Jalapeno Pepper, seeded and diced (use gloves for this please)
1 Tbsp. fresh Parsley, chopped
2 Tbsp. fresh Basil, chopped
1 clove Garlic, minced
Juice from 1/2 Lime
Directions for Salsa:
Combine all ingredients, cover, and refrigerate for 2-4 hours so flavors can come together.
Directions for Fish:
Wash and dry fish fillets. Salt and pepper both sides. Add olive oil to pan and heat on med-high heat. When pan is hot, add fish fillets and cook for 3-4 minutes on each side, depending on size of fillets you may have to cook for a shorter or longer time. While fish is cooking, squeeze lemon juice over fish and slice lemon and throw in pan with fish. Next add some of the salsa to the pan, not on the fish, but around the fish, like you would in a wok. When fish is nice and honey brown on one side, turn and continue frying till the other side is also nicely browned.
Place fresh spinach on platter, if desired, and place fish on top of spinach. Top with salsa and enjoy!
Nicely served with Hasselback Potatoes, A mixed berry and Spinach Salad with Creamy Poppy Seed Dressing, and a sour dough roll with a glass of your favorite white wine.
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