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