Here’s a Matlacha fact for you. The bridge connecting us to the mainland is called the “fishingest bridge in the world”. Because we live on the water and are always fishing, I love having easy recipes I can depend on when we have a great day out on the water. This Catch of the Day with Island Kiwi Pineapple Salsa is as beautiful as it is delicious.
Catch of the Day
Before we dive into salsa of this Gluten Free Catch of the Day with Island Kiwi Pineapple Salsa, let's talk fish. For this recipe you're going to want to use a firm white fist. I used Spanish mackerel because it truly was the catch of the day.
The great thing about this recipe is you can adapt it to your favorite white fish and what looks good at the store. Mahi-mahi, wahoo, grouper, and snapper are just some of the options. You want to pick a fish will hold up to pan searing while not competing with the delicate bright flavors of the salsa.
Eat Your Colors
While the fish is the base of this beautiful dish, the fresh and vibrant salsa accents it. Serving the Catch of the Day with Island Kiwi Pineapple salsa will convert even those who don't gravitate towards seafood.
With a chartreuse pop of kiwi adding delicate sweetness, and the sunshine yellow of pineapple giving its own sweet yet tangy punch, this salsa is awash in tropical flavors and color.
In addition to the fruit, creamy avocado and the crunch of sweet peppers add more color and texture. Rounding out the flavors lime adds that cravable tang while cilantro lends its natural herbaceous brightness.
Catch of the Day with Island Kiwi Pineapple Salsa, Just Chop and Sear
Seafood never needs to be complicated. When you start with a beautiful product, you just want to highlight it and allow it to shine. There are only two main steps in this dish.
Chopping and assembling the salsa and allowing the flavors to marinate, and lightly seasoning the fish with the warmth of Garam Masala and quickly pan searing it.
Fish cooks quickly. You're just going to sear the fish for a couple minutes on either side. As the edges began to turn white and opaque and the fish easily releases, it's time to flip.
You want to reach about 145 internal temperature, but if you pull a little early you'll have carry over cooking.
Love seafood? Make sure to check out my recipe for Gluten Free Clams Linguini in White Clam Sauce.
Catch of the Day with Island Kiwi Pineapple Salsa
Equipment
- Serving bowl
- Large skillet
Ingredients
Island Kiwi Pineapple Salsa
- 2 kiwis, peeled, sliced into half moons
- 1 cup pineapple, diced
- ¼ cup cilantro, chopped
- 2 limes juiced
- pinch of salt
- ¼ cup sweet peppers, chopped
- 1 avocado, cubed
Pan Seared Fish
- 1 lbs white fish, such as Spanish mackerel, mahi-mahi, or grouper
- 2 tsp garam masala
- 2 tbsp coconut oil
- 1 lemon, halved
Instructions
Island Kiwi Pineapple Salsa
- Combine all of the ingredients in a serving bowl.
- Allow to marinate at least 10 minutes.
Pan Seared Fish
- Heat a large skillet over medium heat with coconut oil.
- Season fish with garam masala.
- Add fish to the pan, cooking each side 2-4 minutes. When you see the side begin to turn white and the fish easily releases from the pan, flip. You want an internal temp around 145.
- Allow fish to drain on a paper towel lined plate. Squeeze lemon over the top.
- Serve with Kiwi Pineapple Salsa. Enjoy!
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