This recipe is bursting with flavor and nutrients.  It was also quick and easy - perfect for Monday night.  I served this with organic brown rice and drizzled a fat free Asian sesame dressing over the arugula.  Since I was cooking for two, I just halved the ingredients for the salsa and had a little left over - just made it easier than dividing everything by three.  I took it easy on the jalapeno and red onion since we aren't big into spice.  I had not made this before tonight, but this is definitely a keeper.
Source: Everyday Food 

  • 2 avocados, diced small
  • 2 cups finely diced pineapple
  • 1 jalapeno, minced
  • 1 small red onion, finely chopped
  • 1/2 cup packed fresh cilantro leaves, roughly chopped
  • 1/4 cup fresh lime juice (from 2 limes)
  • Coarse salt and ground pepper
  • Nonstick cooking spray
  • 6 skin-on halibut fillets (4 to 6 ounces each) (I used tilapia since I couldn't find any halibut) 
  • Arugula, for serving
  1. Heat broiler, with rack in upper third. In a medium bowl, stir together avocados, pineapple, jalapeno, onion, cilantro, and lime juice. Season with salt.

  2. Coat a rimmed baking sheet with cooking spray and place fish, skin side down, on sheet; season with salt and pepper. Broil until fish is opaque throughout, about 8 minutes. Top fish with salsa and serve with arugula.

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