Citrus Avocado Salsa with Cilantro Sautéed Whitefish

Citrus Avocado Salsa with Cilantro Sautéed Whitefish

Do you like avocados?

Do you love avocados?

I’m thinking you do — or you wouldn’t be as excited about my avocado week as I am — and I just know you are!

I hope you have friends and family that love avocados, too!  You see, we’re putting together a delightfully delicious avocado menu for the weekend!  (I would definitely invite the friend or family member who happens to have an avocado tree! That would be a tremendous help!)

We’ve learned How to Cut an Avocado, and how to make a beautiful appetizer plate of Avocado Carpaccio.  So let’s move on to the entrée, shall we?!

Ingredients

  • 1 large Ruby grapefruit, cut into supremes and then diced (here's how to cut citrus into supremes!)
  • 1 large Naval orange, cut into supremes and then diced (here's how to cut citrus into supremes!)
  • 3/4 cup diced avocado (about 1 small avocado)
  • 1 tablespoon finely minced jalapeño pepper
  • 1 tablespoon finely chopped, fresh mint
  • 1-1/2 teaspoons finely chopped, fresh basil
  • 1-1/2 teaspoons lime juice
  • 1/2 teaspoon agave nectar or 3/4 teaspoon honey
  • Sea salt and freshly ground black pepper to taste
  • 1/4 cup unsalted butter, softened
  • 1 tablespoon finely chopped, fresh cilantro
  • 1 tablespoon lime juice
  • Grapeseed oil for the pan
  • 4 (5-ounce) Whitefish fillets, skin on
  • Sea salt and freshly ground black pepper to taste
Read the whole recipe on Weekend Recipes