I have decided that I am going to will spring to start. Sort of like a rain dance during a drought. Except I am going to will the spring by making bright, light meals that beg for it.
Like this Grilled Fish with Grapefruit Avocado Salsa
This meal was “Party In Your Mouth” good.
I think Tilapia, or a “thinner” whiter fish would have been good with this too.
During the summer, I will make this on the grill instead of roasting.
As a short cut, I used these instead of a whole grapefruit. Slacker.
The flavors of sweet and tangy grapefruit and lime juices went together so well with the jalapeno, onion and cilantro!
Gently fold it all together.
Top Salmon with salsa.
Grilled Fish with Grapefruit Avocado Salsa
4 (6 ounce) salmon fillets
sea salt and freshly ground pepper
1 teaspoon chile powder (more or less to taste)
1/2 teaspoon cumin powder (more or less to taste)
1 grapefruit cup, drained (or one large grapefruit, segmented)
1 small, firm but ripe avocado, pitted, peeled and cubed
1/2 large jalapeno, seeded and minced
3 tablespoons minced red onion
2 tablespoons minced fresh cilantro
1 tablespoon fresh lime juice
instructions and directions:
Heat the oven to 375 degrees.
In a glass baking dish, place the fish and brush on both sides with olive oil. Sprinkle with salt, pepper, cumin and chile powder. Place in the oven and roast until almost opaque in the center, about 12-14 minutes.
Meanwhile, combine grapefruit segments, jalapeno, red onion, cilantro and lime juice in a small bowl. Season the salsa to taste with salt and pepper.
Serve salsa over salmon.
adapted from williams sonoma