This is the main content.
Recipes
Chilled Marinated Fish Salad
4 servings
45 minutes total (Active 20 minutes)

Ingredients

  • 5 limes, for juice
  • 1 bunch fresh cilantro
  • 2 ripe Hass avocados
  • 4 (4 oz) firm white fish fillets (such as corvina, cobia, or mahi-mahi; about 1 lb)
  • 2 ¼ teaspoons fajita seasoning, divided
  • 1 ½ cups pico de gallo (or salsa)
  • 2 teaspoons hot sauce (+ more, optional for serving)
  • Tortilla chips (optional for serving)

Steps

    1. Bring large stockpot of water to a boil. Juice limes (5 tablespoons). Chop cilantro (1 cup). Halve avocados, scoop out flesh, and cut into quarters. Cut fish into 1-inch cubes (wash hands). Combine in medium bowl: avocados, 1 tablespoon lime juice, and ¼ teaspoon seasoning; mash coarsely and chill until ready to serve.
    2. Add fish to boiling water and remove pot from heat. Cook fish 2–3 minutes, stirring gently, until fish flakes easily and is 145°F; drain well. Combine in large bowl: cilantro, pico de gallo, hot sauce, and remaining 4 tablespoons lime juice and 2 teaspoons seasoning, then stir (fold) in fish.
    3. Chill fish mixture 30 minutes (or overnight). Serve fish salad and avocado mixture with additional hot sauce and tortilla chips, if using.

Always check fish for bones.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 320, Total Fat 16g, Sat Fat 2.5g, Trans Fat 0g, Chol 105mg, Sodium 690mg, Total Carb 20g, Fiber 7g, Total Sugar 7g, (Incl. 0g Added Sugars), Protein 29g, Vitamin D 0%, Calc 4%, Iron 10%, Potassium 25%