Citrus Avocado Salsa with Cilantro Sautéed Whitefish Recipe

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Do you like avocados?

Do you love avocados?

I’m thinking you do — or you wouldn’t be as excited about my avocado week as I am — and I just know you are!

I hope you have friends and family that love avocados, too!  You see, we’re putting together a delightfully delicious avocado menu for the weekend!  (I would definitely invite the friend or family member who happens to have an avocado tree! That would be a tremendous help!)

We’ve learned How to Cut an Avocado, and how to make a beautiful appetizer plate of Avocado Carpaccio.  So let’s move on to the entrée, shall we?!

This dish is one you’ll want to make again and again all summer long.  It’s refreshing, light, gorgeous, and why yes, it happens to be incredibly tasty, too!

(You can also just make a big bowl of this salsa to serve with warm, salted tortilla chips!)

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Citrus Avocado Salsa with Cilantro Sautéed Whitefish Recipe

Prep Time

20 mins

Cook Time

7 mins

Total Time

27 mins

 

Servings: 4

Ingredients

For the salsa:

• 1 large Ruby grapefruit cut into supremes and then diced (here's how to cut citrus into supremes!)
• 1 large Naval orange cut into supremes and then diced (here's how to cut citrus into supremes!)
• 3/4 cup diced avocado about 1 small avocado
• 1 tablespoon finely minced jalapeño pepper
• 1 tablespoon finely chopped fresh mint
• 1-1/2 teaspoons finely chopped fresh basil
• 1-1/2 teaspoons lime juice
• 1/2 teaspoon agave nectar or 3/4 teaspoon honey
• Sea salt and freshly ground black pepper to taste

For the fish:

• 1/4 cup unsalted butter softened
• 1 tablespoon finely chopped fresh cilantro
• 1 tablespoon lime juice
• Grapeseed oil for the pan
• 4 5-ounce Whitefish fillets, skin on
• Sea salt and freshly ground black pepper to taste

Instructions

For the salsa:

1. In a large mixing bowl, combine all of the ingredients except for the salt and pepper. Mix gently and then season to taste -- take a bite, add a bit of the salt and pepper, taste again. Repeat as many times as necessary! Set aside.

For the fish:

1. In a small bowl, mix the butter with the cilantro and lime juice. Season to taste (just as you did with the salsa), with salt and pepper, and set aside.
2. Coat the bottom of a large sauté pan with grapeseed oil and place it over medium-high heat. While the pan is preheating, place the fish on a large plate and use your hands to gently rub a thin coating of the cilantro butter on both sides of each fillet. (There should be about 1 tablespoon remaining -- keep this on hand!)
3. Once the pan is hot, add the fish, skin side down. (You should hear a sizzling sound when the fish hits the pan -- if you don't hear the sizzle, wait! If the pan isn't hot enough, the skin won't get brown and crisp!) Flip the fish over after about 3 minutes, then reduce the heat to medium-low, cover, and cook just until the fish is almost cooked through, about 4 minutes. It should still be slightly translucent in the center! Just before the fish is done, add any remaining cilantro butter to the pan and swirl it around.
4. Serve skin side up and top each fillet with about 1/4 cup of the salsa! Serve immediately!

Recipe Notes

I don't typically leave the skin on fish, but on this Whitefish, the crispy skin adds another wonderful texture to the dish.

Here's some more information about Whitefish.

And please don't forget to visit my friends over at California Avocados Direct -- they're awesome!

Here are some of my other favorite avocado recipes:

Avocado Butter
Avocado Fries with Agave Chipotle Yogurt Dip
Grapefruit Avocado Salad with Pistachios and Blue Cheese
Guacamole with Key Limes and Roasted Corn
Strawberry-Avocado Salsa
Zucchini-Avocado Bread

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