Thursday Night Menu: Pico De Gallo Fish

I’m off with family, getting ready for my youngest brother’s wedding.  I’ll be the one in the pretty bridesmaid dress,  my 3-year-old niece and I playing princess in our matching dresses while mom and dad get hitched.  But I didn’t forget you guys.  I thought a fish recipe would be nice since we haven’t had one in a while.   This fish is courtesy of my friend Alton Gunn.

On the board tonight:

  1. Pico De Gallo Fish
  2. Rice
  3. Tomato-Avocado Chutney
  4. Fresh Pineapple w/Ice Cream

Pico De Gallo Fish

  • 4 fish fillets (tilapia, catfish, haddock or other)
  • Pico De Gallo seasoning*
  • salt & pepper
  • 1/4 cup fresh cilantro
  • 1 lime, quartered
  • olive oil

baking dish

Preheat oven to 400 degrees. Sprinkle each fillet lightly with Pico De Gallo, salt and pepper, place in a lightly oiled baking dish (or in foil if you want to grill it instead). Place cilantro and a lime slice on top of each fillet. Bake for 12-15 minutes, until fish flakes easily.

*or use chili powder and a touch of cumin.

Avocado-Tomato Chutney

  • 2 avocados, cubed
  • 2 tomatoes, cubed
  • 1 cup cilantro, chopped
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1 tbsp limejuice
  • salt & pepper to taste

Mix all ingredients together & chill.

Hint: when cubing an avocado, it’s easiest if you cut it in half, remove the pit, slice lengthwise & crosswise without cutting the skin, then scoop out with a spoon. No peeling needed.

Shopping List:

  • 4 fish fillets (tilapia, catfish, haddock or other)
  • 1 cup rice (this would be a good time to try a new rice)
  • Pico De Gallo seasoning
  • Fresh cilantro
  • 1 lime
  • 2 avocado
  • 2 tomatoes
  • Fresh pineapple
  • 1 quart vanilla ice cream

Also: salt, pepper, olive oil, lemon juice, limejuice

Fish and Cats

Cooking fish with cats in the house takes on a whole new dimension.  At least in my house, it drives them wild.  There is all manner of misbehavior going on – and begging.  How un-cat like, how undignified.  My favorite way to serve fish is brushed lightly with oil and then broiled or grilled and served with lemon juice.  I like firm white fishes, cod, haddock and meaty fillets like swordfish and tuna. 


Here’s a nice light, quick recipe.  Serve with rice and a vegetable.


Fish in Lime Sauce

  • 4-6 oz fresh white fish
  • ¼ cup white wine (non-alcoholic ok)
  • ¼ cup chicken broth
  • 2 tbsp limejuice
  • 2 tsp cornstarch
  • 1 tsp honey
  • ¼ tsp ground ginger
  • ¼ tsp ground coriander
  • salt & pepper
  • 1 tbsp olive oil
  • ½ red pepper, seeded and sliced
  • ½ green pepper, seeded and sliced

wok or skillet


Cut fish into large cubes. Mix together wine, broth, cornstarch, honey & spices, set aside.  Heat ½ oil in wok or skillet and sauté peppers 1 to 2 minutes, remove from wok.  Heat remaining oil, add fish and stir-fry 2 to 3 minutes until fish flakes easily.  Push fish to the sides of the wok, add sauce to middle, cook and stir until it bubbles and thickens. Return peppers to the wok, stir all ingredients together and cook for 1 minute.