Today I’m sharing the only fish recipe that I like. I’m working on finding more though. I know fish is good for me–if I buy the right kind, which is another conversation for another time.
Here’s how I get a little bit more fish into my diet. The mango salsa is delicious and this meal takes less than 15 minutes! Can’t beat that!
All I have to say is that if you find yourself eating an inordinate amount of salsa to go with your fish, it’s OK. It’s good for you.
But the fish is good for you too. And if you’re like me, and fish is not your favorite, try it this way. That little touch of basil on the fish, and that wonderful mango salsa helps you forget you’re actually eating fish. (If you actually like fish, don’t worry, it won’t get totally lost in the salsa.)
My plate always looks a little conspicuous. But I promise; there is fish on my plate. And because of the basil and the salsa, I actually eat it. Aren’t you proud of me?
**To make this meal gluten free, use rice instead of the couscous.
- For The Fish
- 3-5 pieces tilapia
- dried basil
- olive oil
- salt & pepper
- For The Salsa
- 1 fresh mango, chopped small
- ¼ red onion, less if it’s a big onion, chopped very small
- ½ red bell pepper, chopped small
- 1 TBSP fresh cilantro, shredded
- 1-2 tsp lime juice
- Pinch salt
- For The Couscous
- 1 box couscous (we use chicken & herb flavor)
- For The Green Beans
- 1-2 cans green beans
- Small onion, chopped
- For the Salsa (Make ahead if possible)
- Mix all ingredients in a small bowl.
- chill until you’re ready to serve dinner.
- Preheat broiler.
- Drain green beans, empty into medium saucepan.
- Add fresh water, onions, and salt.
- Simmer gently while preparing other dishes.
- Follow directions on couscous box.
- Lightly spray a cookie sheet with spray oil.
- Drizzle with olive oil.
- Season both sides of fish with S&P.
- Sprinkle with a little bit of dried basil.
- Broil for about 5 minutes on each side.
- Drain beans again, add butter if desired.
- Serve salsa on top of fish.
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