I hope everyone’s week is going well.
It’s hard to believe that April is almost over! It is freezing and rainy here in NYC, and it has me dreaming of spring break and a trip to the beach!
Which inspired my dinner tonight!
Introducing my Sea Bass with Tropical Salsa!
Juicy pineapple and sweet mango are front and center in this delicious and healthy dinner recipe, that is perfect for any date night or dinner party — yet easy and fast enough for a week night!
That’s right, not only can the salsa be made ahead, but the LEFTOVERS are phenomenal! This salsa is great as a dip, on sandwhiches and salads, atop fish/meat/chicken/tofu, in tacos, atop cottage cheese — the possibilities are endless!
And it’s gluten free, Specific Carb Diet friendly and paleo!
Here’s What You Need: (Serves 2)
1 lb sea bass or other white fish, cut into two filets
Fresh herbs (I used rosemary)
Salt and Pepper
1 mango, diced
1 cup pineapple, diced
1 avocado, diced
1/2 english cucumber, diced
1 red pepper, diced
1/4 red onion, minced
3 Tbsp fresh cilantro, minced
Salt and pepper
2 limes, juiced
2 Tbsp EVOO
4 stalks curly kale
1 Tbsp EVOO
2 tsp white wine vinegar
Salt and pepper
1/2 cup cooked wild rice (optional — SCD omit)
Nonstick tin foil
Good chef’s knife
Large mixing bowl
To make the salsa, combine all the salsa ingredients in a bowl, toss with the olive oil and lime juice. (This can be made ahead!) If making ahead, do not add the avocado beforehand. Add it right before serving to prevent browning.
You can also make your rice ahead of time. I would suggest cooking it in vegetable or chicken broth — this really boosts the flavor!
When ready to serve, preheat oven to 400 degrees. On a nonstick tinfoil-lined baking sheet, place your two sea bass filets. Drizzle with olive oil, sprinkle with salt and pepper, and the squeeze of a lemon. Place your herbs on top, along with a slice of lemon, and bake for 16-18 minutes, until the internal temperature reaches 145 degrees.
While that’s baking, massage your kale in a large bowl with olive oil and salt. Get in there with your hands, like you’re hand-washing clothes. This breaks down the kale, softens it, and removes that bitter flavor. It really makes A WORLD of difference, and is super important! Once it has turned a deep emerald green, drizzle a touch of white wine vinegar, and toss to combine. Set aside.
To plate, place either a bed of kale or rice on your plate. Top with the fish, and a heaping mound of the tropical salsa.
Oh my word, this meal was absolutely delicious!! The PINEAPPLE in this salsa really sings!
Pineapple is my all time favorite food. I mean, I think I eat about a half of a pineapple a day!! So anytime I can sneak it into a recipe, you KNOW I am going to do just that!
But seriously. The combination of that sweet pineapple, with the juicy mango, buttery avocado, crunchy red pepper and fresh cilantro — it is absolutely divine!
And coupled with the succulent, buttery sea bass…it is outrageously satisfying.
I had mine with the massaged kale — which is soooo yummy. Seriously, if you think you don’t like kale…massage it!! I promise you, you’ll be singing a different tune. The kale makes this meal Specific Carb Diet friendly and paleo.
My fiancé had his with wild rice, which…let’s be honest…is definitely the most delicious option, but you can choose your own adventure on the “go-with.”
Whichever you choose, the flavors in this dinner are out of this world.
Not to mention, it is visually stunning! It could be presented to your most posh of dinner guests! And when you make the salsa and rice ahead of time, you can have this entire meal on the table in under 20 minutes!
Talk about fast and easy!
Whatever you do, make this dish! And let me know how it goes!
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