Article after article, case after case, day after day, we are told that people living in the Western World (particular those of us living in America) need to work on our diets: eat more vegetables, less saturated fat, more whole grains. I could easily go on, and then there are the other articles that show up with conflicting, constantly changing evidence: high fat, low fat, high protein, low protein, high carb, low carb. Makes it pretty difficult to make a lifestyle change, especially if you follow the trends.
I am pretty good at getting a balanced diet to get the nutrition I need to fuel the training I am putting my body through. However, there is always room for improvement, and one thing I am working on, is including more fish in my diet. I love my Meatless Mondays, but I sometimes wonder if fish should be the exception to the rule for this theme. After all, Catholics who give up meat for lent eat fish on Fridays! It is also vital to our health, and I know very few people who eat meat the recommended 3.5oz servings two times per week.
I am experimenting with fish a little more, and came up with this easy summery salsa to go along with some nice perch (although you could use any other fish). I am not sure why the perch curled up like it did, but it provided a perfect little enclosure for the salsa to sit in!
I decided to add peach, and a few other ingredients to my previous salsa for my Mango and Sweet Potato tacos. Peaches are in season right now, and are wonderfully juicy! There are very few other ingredients as it is best to let the wonderful flavors of the fruit take charge 🙂
I decided to add peach, and a few other ingredients to my previous salsa for my Mango and Sweet Potato tacos. Peaches are in season right now, and are wonderfully juicy! There are very few other ingredients as it is best to let the wonderful flavors of the fruit take charge 🙂
Fish with Peach-Mango Salsa
Preparation time: 10 minutes
Serves 4
Ingredients
1lb perch
½ mango, cut into small chunks
1 peach, diced
½ mango, cut into small chunks
1 peach, diced
¼ red onion, diced
½ corn, sliced off the core (or 1/3 cup canned)
½ avocado, diced
½ red pepper, diced
¼ cucumber, diced
1 medium tomato, diced
¼ cup chickpeas, drained
½ red pepper, diced
¼ cucumber, diced
1 medium tomato, diced
¼ cup chickpeas, drained
¼ tsp cayenne pepper
¼ tsp garlic powder
¼ tsp salt
¼ tsp pepper
1 tbsp apple cider vinegar
½ tbsp lemon juice
¼ tsp garlic powder
¼ tsp salt
¼ tsp pepper
1 tbsp apple cider vinegar
½ tbsp lemon juice
Instructions
Grill the perch on some greased foil with salt, pepper, and some light seasoning. Cook for 4-5 minutes, and flip over. Cook for another 3-4 minutes, then remove from the heat.
Mix up the salsa ingredients in a small bowl. Spoon onto the fish.
Served with seasoned, grilled potatoes, and remaining avocado.
Mix up the salsa ingredients in a small bowl. Spoon onto the fish.
Served with seasoned, grilled potatoes, and remaining avocado.
Nutritional Information
304 calories, 8g fat, 245mg sodium, 25g carbohydrates, 6g fiber, 12g sugar, 131g cholesterol, 29g protein
Do you struggle to keep up with the latest food trends? How do you like to liven up fish? Should fish be included in Meatless Monday?
I am off to Bloomington, IN for a few days to visit friends. I will see you on Monday! Have a wonderful week!
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