Grilled Fish with Easy Summer Salsa
I don't know how it is where you live, but we are starting to see some 100 degree days here in Texas. Time for some easy dinners with some fresh fruit to cool us off.
I saw some of the first peaches at the store this week. I'm so excited! Those first peaches can be disappointing, because they're not quite ripe and juicy yet. Lucky for us, these are the peaches that are perfect for making salsa, because they don't disintegrate into a mushy mess.
Fruit salsas are wonderful on grilled or broiled fish. Also on tacos, tortilla chips, pork, or even stirred into other dishes for a little kick. There are plenty of ways to make this simple dinner even simpler - using frozen fish fillets and canned or frozen corn.
Ingredients:
4 fish fillets - mahi, salmon, tilapia, thawed if frozen
1-2 tablespoons olive oil, plus more for pan frying
6 chopped firm peaches - not rock-hard and not mushy-soft
2 ears cooked corn - cut off cooked ears, or 1 cup cooked canned or frozen
1/2 red onion, diced
1/2 red bell pepper, chopped
1-2 jalapeno peppers, seeded and chopped
3 tablespoons chopped cilantro
Juice of 1 lime
Salt and pepper
Preparation:
First, mix up your salsa. Try to do this in the morning, or even the day before, so that the flavors blend. Stir together the diced peaches, corn, onion, bell pepper, jalapeno, and cilantro. Squeeze the lime juice over the top. Add a generous pinch of salt and pepper. Place plastic wrap over the bowl and refrigerate until you're ready for dinner.
Brush the fish with olive oil, and sprinkle with salt and pepper.
Cook the fish in a hot skillet in some coconut or olive oil (3-4 minutes per side), or roast in a 425 degree oven for 7-8 minutes, until no longer pink inside, or the inside reaches 140-150 degrees.
Top the fish with the salsa, add a salad, beans, or some roasted vegetables, and you have a very flavorful meal.