Cuban-Inspired Avocado Salsa on Steamed Fish
Onions, capers, and pimento-stuffed olives add a zesty flavor to this luscious guacamole-like spread. Garlic, chipotle, and cilantro spark your digestive fire and balance the cooling nature of the avocados.
6 (6-ounce) skinless white-meat fish fillets or steaks, such as halibut or cod
1-2 teaspoons extra virgin olive oil
1/4-1/2 teaspoon finely ground sea salt (optional) finely ground white pepper (optional) Avocado Salsa
2 medium ripe avocados, peeled, pitted, and coarsely chopped
2 medium ripe tomatoes, seeded and diced (1-11/2 cups)
1/2 cup finely chopped red onion
1/2 cup minced pimento-stuffed olives
1/3 cup capers, rinsed, drained, and minced
1-2 small to medium garlic cloves, finely minced
1/8 teaspoon ground chipotle pepper powder or cayenne
1/4 cup chopped fresh cilantro leaves
2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
Nutrition FactsPer serving: 306 calories, 45% fat (15 g; 2 g saturated), 14% carbohydrate (11 g), 41% protein (32 g), 6 g fiber, 89 mg calcium, 2 mg iron, 469 mg sodium.
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Directions1. To make the salsa, combine the avocados, tomatoes, red onion, olives, capers, garlic, chipotle powder or cayenne, cilantro, lime juice, and cumin in a nonmetallic bowl. Toss gently to evenly distribute the seasonings. Cover and refrigerate for up to 2 hours. Bring salsa to room temperature before serving.
2. Pat fish fillets or steaks dry with unbleached paper towels. Brush the top and bottom of each fillet with oil, then sprinkle with sea salt and pepper, if desired (rub in seasonings with the back of a spoon).
3. Arrange the fish on a metal steamer in a large pot that allows it to open out. (You may need 2 pots and 2 steamers.) Add 1 to 2 inches of water to the bottom of the pot and bring to a boil. Cover the pot and cook the fish for 8 to 10 minutes per inch of thickness. Remove fish from heat when slightly translucent in the center and a thin-bladed knife inserts easily.
4. Transfer fish to serving plates, top with salsa, and serve.