Any Kind of Fish Salsa

One of my goals is to eat more fish. The problem I have had in the past is that I didn’t really have much experience cooking it (didn’t grow up eating it or seeing it prepared) and had very little confidence that it would turn out right and taste good. Then I discovered this recipe! I’ve used it on salmon, halibut, and red snapper and believe it will be a great addition to any fatty fish.  Feel free to sub the mango with another in-season fruit (pineapple, peach, maybe even grapes?).

Fish with Avocado Salsa
1 LB fresh or frozen fish of choice
1 ripe avocado, halved, seeded, peeled and chopped
(optional 1/2 cup chopped fruit – peaches, mango, pineapple)
2 T finely chopped red onion
1 T snipped fresh cilantro
1 T lime juice
1/4 tsp sea salt

Cook fish as desired (we do salt and pepper and grill, then melted ghee on top AFTER removing from grill. We learned the hard way not to add fat/oil to fish before grilling. Can you say, “Charbroiled?”)

Mix all salsa ingredients together and pile on top of your fish. Serve with oven potatoes and a salad. Voila! We do this once a week.