To celebrate the season, I've been buying tomatoes and other in-season fruits like crazy. So when I needed a quick and light dinner after getting home late from the gym the other night, I knew I needed to use up some of my Summer crop.
The solution: tomatoes and peaches, tossed together into a refreshing salsa. Not wanting to overpower their delicate flavor, I decided to go with white fish for a filling dinner that's anything but heavy. And the best thing about this recipe? You can easily change it to showcase whatever other salsa-appropriate ingredients you have laying around or use it to make fish tacos, and the hardest part is chopping all the ingredients. It's perfect for a busy weeknight!
Check out the full recipe after the break.
- 2 medium-sized cod filets (about 6 to 7 ounces each)
- 1 large tomato, diced
- 1/2 onion (or red onion), diced
- 1/2 avocado, diced
- 1 peach, diced
- 1/4 cucumber, diced
- 1 large jalepeno, seeds removed and diced
- 1 teaspoon chopped cilantro, diced
- 2 tablespoons lime juice, separated
- 1 teaspoon sugar
- 1 tablespoon olive oil
- Salt and pepper
- Preheat oven to 350 degrees. Combine 1 tablespoon of lime juice with olive oil, salt, and pepper and gently toss cod filets in it. After chopping all salsa ingredients, combine 1 tablespoon lime juice, 1 teaspoon sugar, and a pinch of salt in a bowl and add salsa ingredients. Toss salsa and refrigerate.
- For the fish, add filets to a very hot oven-safe saute pan. Sear each side to brown, about 1 or 2 minutes for each side, depending on thickness. Finish by baking fish for 5 to 10 minutes or until white and flaky. Serve topped with chilled tomato peach salsa and with salad or your favorite side!
- Main Dishes, Fish