Shanna's Fish Filets Avocado Grapefruit Salsa
1 lrg grapefruit peeled, seeded,
and diced
2 tbl canned chopped green chiles more or less
Salt to taste
1 med avocado peeled, diced
1 1/3 lb white fish fillets skin and bones
removed, cut into 4 serving pieces
3 tbl all-purpose flour
1 tsp cumin ground
1/4 tsp chili powder
2 tsp olive oil or vegetable oil
Method :
Combine the grapefruit, chiles, cilantro and a pinch of salt in a bowl. Add the
avocado and toss gently; set aside.
Rinse the fish pieces and pat dry with paper towels. Combine the flour, cumin,
chili powder and a pinch of salt in a shallow dish. Coat the fillets with the
flour mixture, patting to remove excess.
Heat the oil in a large nonstick skillet over medium-high heat. Add the fish
without crowding and saute 3 minutes. Turn and continue to cook until the fish
is just opaque through the thickest part of the fish. If all the fish doesn't
fit easily in the skillet, cook in two batches. If you are not using a nonstick
skillet, you will need to use more oil.
Transfer the sauteed fish to warm plates. Stir the salsa and taste for
seasoning. Spoon the salsa alongside the fish and serve.
This recipe yields 4 servings