As I’ve had the opportunity to experience more varieties of fish, I’ve grown quite fond of having fish for dinner. There’s a whole wide world out there beyond fishy fish sticks and other fishy filets. A good white fish is a great place to start. I found some beautiful red snapper at my grocery store and couldn’t resist the sale price. The fish is dusted in spices then grilled or sauteed in a skillet, and topped with a fresh heirloom tomato salsa for additional acidity and a bright contrast in both texture, temperature, and flavor. This is a fast and delicious meal. My 5 year old ate three fillets himself!
Cooking Time: Approximately 15 minutes
Yield: 6 fillets
2 TB olive oil
6 white fish fillets (like tilapia or red snapper)
2 limes, juiced
2 tsp chili powder
2 large heirloom tomatoes, diced
1/4 cup chopped cilantro leaves
1/4 white onion, diced
1/2 jalapeno, minced
1 lime, juiced
1/4 tsp salt
1. Heat olive oil in a large skillet over medium-high heat OR heat an outdoor grill to medium-high heat and lay down a piece of lightly greased aluminum foil.
2. Season fish fillets with the juice of 2 limes and dust both sides with chili powder.
3. Cook fish for 3 to 5 minutes per side. Actual cooking time will depend on thickness of individual fillets. Fish is done with it is easily flaked with a fork.
4. Meanwhile, in a small mixing bowl, combine tomatoes, cilantro, onion, jalapeno, juice of 1 lime, and salt.
5. Serve fish hot topped with a heaping pile of salsa.