Baby, It's Too Friggin' Cold Outside!

Sometimes around the holidays I start craving some light dishes.  It's probably my body telling me it's sick of cloves and pumpkin- crazy, I know!  Whenever I need a light dish, I bust this one out.  The fish takes no time at all and I can reuse the salsa in salads for the rest of the week.  This just always feels refreshing and makes me think of summer - AND WARM WEATHER!

Mexican Herb White Fish

~Flounder~
Bake 5-10 minutes

THE STUFF

2   6-7 oz fillets of your locally caught white fish.  I usually use flounder or cod.

2 tbsp cilantro

2 tsp cumin

1 tsp coriander

2 limes- 1 halved and 1 sliced

Himalayan/sea salt and ground pepper to taste

 ~Chilean Sea Bass~

Bake 18-20 minutes

 

THE PREP

Preheat oven to 400 degrees

Rinse the fish fillets and place in a baking dish.

Squeeze 1/2 lime over each fillet. Mix spices and herb together and sprinkle over fillets.  Add dashes of salt and pepper on top and top with slices of lime.

Bake for 8-10 minutes until the fish flakes easily. A thicker fish would take about 20 minutes.

Mango Salsa

THE STUFF

3-4 mangoes (about 1 pound)  The mangoes should have some give when you squeeze them.

2 limes

1 red onion

1 1/2 tsp cumin

1/4 cup chopped cilantro (or 2 tbsp dried cilantro)

1/2 tsp Himalayan/sea salt

1/4 tsp fresh ground black pepper

olive oil

IF YOU WANT A 'LIL KICK...

1/4 tsp cayenne pepper

1/4 tsp chili powder

THE PREP

Peel the mangoes and slice like an apple, getting as close to the core as possible.  The dice.

Add everything together in a bowl, squeeze the two limes into the mixture and stir.  Drizzle with olive oil.

Yup, that's it.  YOU'RE DONE!  

You can serve cold over the fish or in a salad or bake in aluminum foil in the oven for 8-10 minutes

You can also substitute mango for peach, tomato and avocado, or pineapple.  I encourage you to buy local or fair trade.  Just remember to have fun with it!

*Mango Salsa recipe originally by Nina Simonds