New Fish and Salsa Recipe
My anti-inflamatory diet has a lot of fish and seafood as ingredients. I needed to find something more interesting for Tilapia than just sautéing it or oven baking it! Since fruit is also a large part of this diet, I decided to put the two together! To do that, I looked through lot’s of fruit and fish/fruit salsa recipes and decided to combine and add as I had. Hope you enjoy!
1-to 1 /2 lbs of Tilapia
salt and pepper and garlic powder to taste over the fish
Place fish in pan lined with foil. Make the salsa:
1/3 chopped papaya
1 chopped mango
1/2 of banana pepper, seeded and diced
1/3 of small red onion diced or 1/4 if you don’t like a lot of raw onion
1/4 of small hot pepper (any kind) minus seeds and diced, again to taste
pineapple chunks-maybe a 1/4 cup
watermelon chunks-maybe a 1/4 cup
cilantro, just a few finely chopped leaves
juice of one lemon/strained
juice of one lime/strained
Mix all together and then pour over fish. Cover tightly with second layer of foil and cook 20 min @ 400 degrees.
I have also tried this salsa as a side dish with fish-so raw, not cooked. It is awesome! I have upped the amounts so that I make more at a time. It keeps well in the fridge, so if you have fish twice a wk, you’ve got it made already! It seems to get better with age.
This is great with brown rice made with either vegetable or chicken stock instead of water and whatever greens you’d like to serve.
Read my blog at CindyFrenchblog and find out why I need this diet and how eating right helps!
I thought that was extremeley interesting. Thanks for the unusual information. I’ll keep following this.