Fish with Salsa Fruta

Ingredients :

• 1/2 cup (125 mL) mango, diced

• 1/2 cup (125 mL) red onion, diced

• 1/2 cup (125 mL) papaya, diced

• 1/2 cup (125 mL) pineapple, diced

• 1/2 cup (125 mL) peach, diced

• 1 Tbsp (15 mL) finely diced jalapeño

• 1/2 cup (125 mL) cilantro leaves 

• 1 Tbsp (15 mL) apple cider vinegar or sherry vinegar 

• 1 Tbsp (15 mL) extra virgin olive oil

• 1 Tbsp (15 mL) coconut oil or olive oil

• 2 filets fresh trout (each 250 g/8 oz.), skin on (or substitute salmon)

Directions :

• To make salsa:In a medium bowl, combine mango, onion, papaya, pineapple, peach, jalapeño, cilantro, vinegar and olive oil. 

• Season with salt and pepper, if desired. 

To prepare fish: 

• Preheat oven to 375°F. In a medium non-stick, ovenproof pan, heat coconut oil over medium heat. 

• When melted and hot, place fish in pan skin-side down, season to taste with salt and pepper, and cook for one minute. Place pan in oven and cook for eight minutes until cooked through. 

• Remove skin from fish. 

• Divide fish equally among four plates and top each with some salsa. 

• Serve with rice, if desired. 

Nutritional information :
Serves four. Per serving: 248 calories, 24 g protein, 11 g fat (4 g saturated fat), 13 g carbohydrates, 3 g fibre, 66 mg cholesterol, 51 mg sodium.

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