Fish Fillets with Strawberry Salsa


For the Salsa

1 cup fresh strawberries hulled and diced

2 tablespoons shallot or red onion minced

2 tablespoons cilantro finely chopped

1 small jalapeno pepper seeded, white ribs removed, and minced

sea salt to taste

For the Fish

1 tablespoon avocado oil

4 ~ four ounce, fish fillets (Cod, Haddock, Bass or Salmon)

For the Salsa

Put strawberries, shallot or onion, cilantro and jalapeno pepper into a bowl.

Stir to combine, then season with salt to taste and set aside.

For the Fish

Pat the fish fillets dry. Heat a heavy skillet over medium high heat.

Add avocado oil and when avocado oil is hot, lightly season fish with sea salt and put in skillet.

Do not overcrowd the skillet.

Allow the fish to cook without moving until it releases from the pan.

To test gently push on the edge of the fish with a spatula.

When fish has released, turn fish over to brown the other side

Fish is done when the second side has released and the meat is opaque and flaky.

Remove fish from the pan, then serve with salsa spooned on top.
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