Pan-Fried Fish With Avocado Squash Salsa. Yum!

Happy Cinco de Mayo!

Try this fresh new recipe to celebrate Cinco de Mayo!

Pan-Fried Fish with Avocado Squash Salsa

Ingredients:
4 Tbsp Canola Oil
1 zucchini, diced
1 summer squash, diced
1 yellow bel lpepper, diced
½ small red onion, chopped
Salt and pepper to taste
3 Tbsp red wine vinegar
1 Tbsp flat leaf parsley
1 Tbsp of chopped fresh basil
1 small avocado, diced
4, 4-ounce tilapia or any white fish

Heat 1 Tbsp. canola oil in a medium nonstick skillet over medium-high heat. Add zucchini, squash, bell pepper, onion, salt and pepper. Cook until just tender. Transfer to a plate and refrigerate until cool. Wipe out skillet. In a medium bowl, toss the cooked vegetables with the vinegar, parsley, basil and 2 Tbsps. of the oil. Heat the remaining tablespoon of oil in the skillet over medium-high heat. Season the fish with salt and pepper and cook until opaque throughout, 2-3 minutes per side. Top with salsa. Enjoy!!

Recipe modified by Real Simple

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