Fish With Apricot Salsa & Arugula Salad
Beyond Mere Sustenance
Beyond Mere Sustenance
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  • ¼ sweet onion, finely chopped 1 roma tomato, chopped 2 serrano (or jalapeno) chiles, minced 2 apricots, firm, seed removed, chopped* 1 tbsp fresh basil, chopped 1 tbsp olive oil 2 tbsp sherry vinegar* 1 tsp honey* ¼ tsp. sea salt a few grinds black pepper Salad 4 cups arugula 1 small bunch fresh radishes, scrubbed, top and root removed, sliced thin drizzle of olive oil (about 2 tsp.) drizzle of sherry vinegar (about 2 tsp.) fresh ground pepper good sea salt Fish 2 fish fillets (about 12 ounces)* 1 egg 2 tbsp milk or buttermilk scant ½ cup flour* seasoned with salt and pepper 1 to 2 tbsp canola for the skillet * See Notes Instructions Salsa Combine salsa ingredients in a medium-sized prep bowl. Stir to combine. Set aside while the rest of the meal is prepared. Salad Toss the arugula with the sliced radishes. Whisk together the olive oil, sherry vinegar, and a few grinds of salt and pepper. Just before serving, toss arugula and radishes with the vinaigrette. Fish Add a scant 1 to 2 tbsp canola or vegetable oil to a skillet over medium-high heat. Dip fish fillets in egg wash, and then in seasoned flour. Add to the hot pan. When fillets are golden brown and crisp, turn them. To Serve Top a fish fillet with a generous scoop of the salsa. Serve the arugula and radish salad alongside. Enjoy! Notes Substitute your preferred sweetener. I like honey, but sometimes use agave nectar or brown sugar. Use whatever fruit is seasonal and fresh. You might substitute peaches, nectarines, or mangoes. I love sherry vinegar. It has an amazing smooth flavor, and is not highly acidic. Feel free to substitute another good vinegar like apple cider or white wine vinegar. I used buttermilk pancake mix to coat the fish, as I'd neglected to bring flour. Bread crumbs and cornmeal are also great options. Nutrition Information Serving size: one-half Calories: 351 Fat: 18 g Carbohydrates: 9 g Protein: 35 g 3.3.3070



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