Fish with Strawberry and Green Pepper Salsa

Switch Up Your Salsa!

You won’t miss the tomatoes

This pan-fried Cod recipe makes a great warm-weather main course. We suggest you use Cod for its clean taste, but you can use any fish. It’s so refreshing and makes a great low-carb meal. For extra health benefits, try adding sliced Haas, ripe and ready avocados, 99¢ each.

Ingredients

Salsa:

• 2-1/2 cups finely chopped fresh strawberries
• 1 cup chopped green pepper
• 2 tablespoons chopped green onions
• 2 tablespoons minced fresh parsley
• 1/3 cup prepared Catalina or Red Blush salad dressing
• Dash hot pepper sauce
• Pepper to taste
• Optional: 1 small jalapeño pepper seeded, white ribs removed, and minced

Fish:

• 3 4-ounce fish fillets

Directions

• In a large bowl, combine the strawberries, green pepper, onions and parsley. Stir in the salad dressing, hot pepper sauce and pepper. Cover and refrigerate for 2 hours and set aside. Pat the fish fillets dry. Heat a heavy skillet over medium high heat. Add oil.When oil is hot, lightly sprinkle the fish with sea salt (if desired), and place in the skillet. Do not overcrowd the skillet.

• Allow the fish to cook without moving until it releases from the pan. Test by gently pushing on the edge of the fish with a spatula. When fish has released, turn the fillets over to brown the other side.

• Fish is done when the second side has released and the meat is opaque and flaky. Remove fish from the pan, and serve with the salsa spooned over.

This partial recipe and photo was adapted from  Simply So Healthy.