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Sautéed Fish and Tropical Salsa
Recipes
Sautéed Fish and Tropical Salsa
4 servings
20 minutes total

Ingredients

  • 1 lb tropical fruit salad (fresh pineapple, strawberries, and kiwifruit)
  • ½ cup grape tomatoes
  • 2 tablespoons fresh cilantro
  • 4 (6 oz) fish fillets (such as snapper, tilapia, or swai; about 1 ½ lb)
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • Cooking spray

Steps

    1. Chop fruit into small pieces. Cut tomatoes into halves or quarters. Chop cilantro. Combine fruit, tomatoes, cilantro, and vinegar.
    2. Preheat large sauté pan on medium-high 2–3 minutes. Season both sides of fish with salt and pepper (wash hands). Remove pan from heat; coat with cooking spray. Place fish in pan; cook 2–3 minutes on each side until centers of fillets flake easily and are 145°F. Serve.

Always check fish for bones.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 230, Total Fat 2.5g, Sat Fat 0.5g, Trans Fat 0g, Chol 60mg, Sodium 320mg, Total Carb 15g, Fiber 2g, Total Sugar 11g, (Incl. 0g Added Sugars), Protein 35g, Vitamin D 0%, Calc 6%, Iron 6%, Potassium 20%