Hello all!!!
HAPPY FRIDAY! đ
Finally, right??
(Image Credit)
Sorry I missed you yesterday!
I might not be checking in tomorrow either, but that doesnât mean I wonât miss you!!
But guess what, itâs Fishy Friday, so letâs get to it shall we?!
Thank you to Juliaâs Album for the following recipe. đ
This one SCREAMSÂ summer!!
Todayâs seafood dish features the perfect combination of fruit and spices with the addition of some delicious white fish. For this recipe, any white fish can be used: tilapia, halibut, mahi-mahi, sea bass. They would all pair beautifully with the fruit salsa!
Contents of the fruit salsa: pineapple, cantaloupe (trust me), tomatoes, red onion, cilantro, and lime juice (a MUST). I know some people are impartial to the taste of cilantro, but donât leave it out! It adds a special flavor to the salsa.
Thatâs almost like eating cake without the frosting; whatâs the point?!
In terms of what fish to use, Julia used black cod which she says is âvery easy to cook it due to its high oil contentâ. Perfect!
Feel like youâre in Hawaii while youâre eating the flaky, buttery fish and the refreshing fruit salsa.
Okay, so you might not know what it feels like to be in Hawaii, but you could win the lottery someday!
Hey, you never know. đ
(From Juliaâs Album)
Prep time: 40 minutes
Makes 4 servings
Ingredients for tropical fruit salsa:
- 2 cups pineapple, chopped in small cubes
- 1 and 1/2 cup cantaloupe, chopped in small cubes
- 1 cup tomato, chopped in small cubes
- 1/4 cup red onion, minced
- 1/4 cup cilantro, chopped finely
- 2 tablespoons freshly squeezed lime juice
- Salt and pepper to taste
Ingredients for white fish (black cod):
- 4 tablespoons olive oil
- 1 pound white fish (black cod, halibut, tilapia, mahi mahi)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon oregano
- 1/4 teaspoon cumin
Directions:
1) Mix all chopped ingredients for tropical fruit salsa in a large bowl, add lime juice, add salt and pepper to taste. Set aside to let the juices combine together.
2) To prepare seasoning for the fish, mix salt, pepper, paprika, oregano, cumin in a small bowl.
3) Heat large skillet on high heat. Season fish on non-skin side with salt & pepper and other spices from step 2, generously. Add oil to the hot skillet: the oil should sizzle. Add fish to the skillet non-skin side down (skin side up) and sear for 4 minutes, moving the fish around the skillet to make sure oil coats the surface of the fish and that the fish is not sticking to the pan while searing.
4) After these 4 minutes, turn the fish over to the skin side and sear for another 3 minutes on high heat. After searing on the skin side, you can actually remove salmon skin easily at this point and discard, if you donât like to eat it.
For photos of the recipe and more, check out Juliaâs blog!
I hope you all have a fantastic Friday and a lovely weekend!! đ
Donât forget to smile. đ
XOXO