Look who’s posting on her blog! Guess what that means? It means my semester and this CRAZY school year is OVERRR!! I’ve been told from everyone that this junior year is the worst year in our program, so I am very happy to put it behind me and move on to a summer chock FULL of wonderful opportunities and fun!
First up for summer dining was this delicious, simple white fish (swai!) with a fresh salsa I whipped up while it was cooking. So fresh and yummy! We enjoyed our fish with my favorite veggie on the side – asparagus! I seriously don’t think I could ever get enough. Check out the recipe below and let me know if you try it out!
Fresh Salsa Swai (serves 2)
- 2 swai fillets
- 1/2 avocado
- 2 tablespoons black beans (*if using canned, use No Salt Added)
- 6 grape tomatoes
- 1/2 lime
- 1/2 orange
- 3 fresh basil leaves
- Seasonings: ground black pepper, garlic powder, cayenne
- Spray a skillet with nonstick olive oil spray and preheat over high heat. Place each swai fillet on the pan and dust with black pepper, garlic powder, and cayenne. Cook a few minutes on each side, or until fish is thoroughly cooked.
- Meanwhile, prepare the salsa: chop up citrus segments from the half an orange and half a lime, quarter the grape tomatoes, chop the avocado, and julienne the basil. Combine all of these ingredients with the black beans. When the fish is done, top the fish with the fresh salsa.
- If you’re also cooking asparagus, get another skillet prepped with nonstick olive oil spray and sprinkle the asparagus with a little salt and pepper.
If you can multitask and cook your fish, your asparagus, and make your salsa at the same time, dinner will come together in 10-15 minutes, tops! Bon appétit!!