Tinrin’s Nectarine-Avocado Salsa

Tinrin's Nectarine-Avocado Salsa for Grilled Fish

Tinrin's Nectarine-Avocado Salsa for Grilled Fish

for Grilled Fish or Chicken
(Makes approximately 2 cups of salsa)
This is a healthy topping for fish or chicken and uses whatever seasonal fruit is available.

6 fresh fish filets (Halibut, salmon, swordfish or
ahi tuna)
4 ripe nectarines (can use mango, peaches,
papaya, kiwi or pineapple) peeled and cut
into bite-sized pieces
1 avocado, firm yet ripe, cut into bite-sized
2 tablespoons olive oil
1 small garlic clove, pressed
Juice of 1/2 lemon or lime
1/3 cup diced cilantro leaves
Dash of sea salt
Dash of sugar

Mix all ingredients except fish in a bowl and refrigerate until ready to serve. We served this delicious salsa over grilled swordfish, wild salmon and boneless chicken breast and it was wonderful with all three. You can substitute seasonal fruits and quantities of ingredients to
suit your tastes.

To grill salmon filet, place filet skin side down on a piece of foil. Cook over mediumhigh flame for two minutes, then tent filet with foil and continue to cook for another six or so minutes, depending upon the thickness of the filet. For swordfish steaks, cook directly on the grill for approximately four minutes per side at medium high heat, again depending upon thickness. Remove filets from foil. Spoon fruit salsa over fish and rice.

RSS feed for comments on this post. TrackBack URI

Leave a Reply