I could not go one more day without using some of the beautiful cucumbers, tomatoes, jalapenos, and onions from our garden and CSA basket. Plus, it’s a super-hot day–just right for a quick stove-top meal. For this recipe, I used wild-caught cod I had in the freezer. You can use whatever you have on hand or whatever wild-caught whitefish is available at the fish counter. Feel free to customize the pico de gallo, as well. The three jalapenos made it very spicy, so scale back if you want a milder flavor. I’ve listed the quantities that work for me, but you might like more onion, more tomato, more cilantro…make it yours! Feel free to use whatever type of tomato you have access to. Any type will work.
Serves 2, with extra mild and spicy toppings, or up to 4 by scaling up the fish quantity.
- cucumber - 1 medium, peeled, seeded, and diced
- avocado - 1, peeled, pitted, and diced
- freshly squeezed lime juice - from 2 limes, divided
- tomatillos - 2 cups, diced
- green zebra tomatoes - 1 cup, seeded and diced (about 3 small)
- yellow onions - 2 small, diced
- cilantro - 1/2 cup, chopped
- jalapeno peppers - 1-3, seeded, cored, and diced
- sea salt - to taste
- freshly ground black pepper - to taste
- cod or another whitefish - 2 fillets
- coconut oil -
- Combine cucumber and avocado in a medium bowl. Add 1/2 of the lime juice and stir gently to combine. Season with salt and pepper and set aside.
- Combine tomatillos, tomatoes, onion, cilantro, and jalapenos in a medium bowl. Add the other half of the lime juice and stir to combine. Season with salt and pepper.
- Melt 1 Tbsp coconut oil in a large skillet. Season fish with salt and pepper. Cook fillets for about 3 minutes on each side or until cooked through.
- To serve, place fish fillet on a plate. Spoon cucumber mixture on one side and tomatillo mixture on the other.