Pan Seared Fish With Cooked Tomato Salsa

I went and bought avocados from the fresh fruit and vegetable market in Dubai and wanted to use them to make a tomato and avocado salsa. I thought pan seared fish would go well with it. After I was done chopping the tomatoes, I sliced open the avocados and it turned out that each one of them was rotten from the inside!! So much for buying "fresh" fruits and vegetables! Since I didn't want to waste the tomatoes, I decided to make a quick cooked tomato salsa. It turned out quite delicious, considering it only took me 10 minutes to make it. Do give it a try...its yummy and very light.

Calories: Approx. 250-280 per serving

Makes: 2 servings

Ingredients:

For the tomato salsa:

2-3 medium tomatoes, diced

1 medium red onion, sliced into half circles

1 green chili, finely chopped

1/8 tsp cumin powder

Salt, to taste

1/8 tsp paprika (optional)

1 big handful cilantro, chopped

Juice from 1 small lime

1 tsp olive oil

For the fish:

200-250 grams of fish fillet (Mahi Mahi, Tilapia or any white fish), divided into 2 equal portions

2 cloves garlic, finely chopped

Salt and freshly crushed black pepper, to taste

1 tsp olive oil

In a small pot, heat oil and add garlic. Then add the onions and stir fry for 3-4 minutes before adding the tomatoes. Add the green chilies, salt, paprika, cumin and half the cilantro. Cook on medium heat for 5-7 minutes, till tomatoes and onions are soft and have a thick consistency. Squeeze the lime juice on the salsa and sprinkle the rest of the cilantro (saving a little for garnishing later). Cover and keep aside.

Separately, in a flat pan, heat the olive oil and garlic together on a low flame. When the garlic begins to sizzle (but before it starts to brown), increase the heat to medium and add the fish fillets (after sprinkling salt and pepper on one side), spiced side down. Sprinkle the exposed side of the fish with salt and pepper as well. Cook fish for approximately 4 minutes on each side (time differentiates depending on the fillet's thickness) till its flaky and done.

Put a generous portion of the tomato salsa on a plate. Carefully place one fish fillet on top and garnish with a few cilantro leaves. Serve immediately.

Note: Do not keep flipping the fish. Let one side cook completely before turning it over and letting the other side cook.