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Publix Simple Meals

Sautéed Fish and Tropical Salsa With Avocado and Greens Salad

Makes 4 Servings
Total Time:
30 minutes
Active Time:
30 minutes

Cooking Sequence

-- Prepare fruit salsa in fish recipe - 10 minutes

-- Prepare salad recipe - 10 minutes

-- Complete fish and serve - 10 minutes

Sautéed Fish and Tropical Salsa


1 lb tropical fruit salad (fresh pineapple, strawberries, kiwi)

1/2 cup grape tomatoes

2 tablespoons fresh cilantro (finely chopped)

1 1/2 lb snapper (tilapia or basa) fillets, thawed

1 tablespoon balsamic vinegar

1/2 teaspoon seasoned pepper blend

Cooking spray


-- Cut fruit into small pieces.

-- Cut tomatoes into halves or quarters.

-- Chop cilantro.

-- Check fish for bones.


1. Combine fruit, tomatoes, cilantro, and balsamic vinegar for salsa.

2. Preheat large sauté pan on medium-high 2-3 minutes. Season both sides of fish with seasoned pepper (wash hands). Remove pan from heat; coat with cooking spray. Place fish in pan; cook 2-3 minutes on each side or until fish is opaque and separates easily. Serve.

Avocado and Greens Salad


1 clove fresh garlic

2 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar

1 bag romaine salad blend (8-10 oz)

1 cup grape tomatoes

1/4 cup fresh pre-diced red onions

1 avocado


1. Cut garlic clove in half and rub the cut edges over inside of salad bowl (discard garlic). Add oil and vinegar; whisk until well blended.

2. Add salad blend, tomatoes, and onions. Cut avocado into bite-size pieces. Add to salad; toss to blend. Serve.

Aprons Advice

-- Complete your meal with sweet potatoes, corn muffins, and lemon pie for dessert.

-- Make the salsa a little sweeter by adding 1 tablespoon honey. Or include some fresh diced onions to add a balance of savory flavor.

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Sautéed Fish and Tropical Salsa

CALORIES (per 1/4 recipe) 230kcal; FAT 2.5g; CHOL 60mg; SODIUM 75mg; CARB 16g; FIBER 2g; PROTEIN 35g; VIT A 8%; VIT C 135%; CALC 8%; IRON 4%

Avocado and Greens Salad

CALORIES (per 1/4 recipe) 170kcal; FAT 14g; CHOL 0mg; SODIUM 20mg; CARB 10g; FIBER 5g; PROTEIN 2g; VIT A 25%; VIT C 30%; CALC 4%; IRON 4%

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