Simple Heirloom Tomato Salsa over White Fish

As I’ve had the opportunity to experience more varieties of fish, I’ve grown quite fond of having fish for dinner. There’s a whole wide world out there beyond fishy fish sticks and other fishy filets. A good white fish is a great place to start. I found some beautiful red snapper at my grocery store and couldn’t resist the sale price. The fish is dusted in spices then grilled or sauteed in a skillet, and topped with a fresh heirloom tomato salsa for additional acidity and a bright contrast in both texture, temperature, and flavor. This is a fast and delicious meal. My 5 year old ate three fillets himself!

Cooking Time: Approximately 15 minutes

Yield: 6 fillets

Ingredients

2 TB olive oil 

6 white fish fillets (like tilapia or red snapper)

2 limes, juiced

2 tsp chili powder

2 large heirloom tomatoes, diced

1/4 cup chopped cilantro leaves

1/4 white onion, diced

1/2 jalapeno, minced

1 lime, juiced

1/4 tsp salt

Instructions

1. Heat olive oil in a large skillet over medium-high heat OR heat an outdoor grill to medium-high heat and lay down a piece of lightly greased aluminum foil.

2. Season fish fillets with the juice of 2 limes and dust both sides with chili powder. 

3. Cook fish for 3 to 5 minutes per side. Actual cooking time will depend on thickness of individual fillets. Fish is done with it is easily flaked with a fork.

4. Meanwhile, in a small mixing bowl, combine tomatoes, cilantro, onion, jalapeno, juice of 1 lime, and salt. 

5. Serve fish hot topped with a heaping pile of salsa. 

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