Catch of the Day with Island Kiwi Pineapple Salsa
Pan seared white fish with a cool tropical salsa makes for an easy and elegant meal.
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Servings: 4
Equipment
- Serving bowl
- Large skillet
Ingredients
Island Kiwi Pineapple Salsa
- 2 kiwis, peeled, sliced into half moons
- 1 cup pineapple, diced
- 1/4 cup cilantro, chopped
- 2 limes juiced
- pinch of salt
- 1/4 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!
Notes
Feel free to use your favorite white fish for this recipe!
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