Strawberries and radish give this colourful salsa a sweet, peppery one-two punch. Also called black cod, sablefish has a wonderful buttery flesh and harbours a boatload of heart-healthy omega-3 fatty acids. However, lingcod, Pacific halibut, farmed catfish, tilapia, rainbow trout, or wild salmon are other sustainable swimmers that would pair well with this salsa.
1 lb (450 g) sablefish, cut into 4 portions
2 tsp (10 mL) grapeseed oil
1/2 tsp (2 mL) salt, divided
1/4 tsp (1 mL) black pepper
2 cups (500 mL) chopped strawberries
1 cup (250 mL) sliced radishes
1 small yellow bell pepper, diced
1 avocado, diced
1 jalapeno pepper, seeded and finely chopped
1/4 cup (60 mL) chopped cilantro
Juice of 1 lime
Preheat oven to 350 F (180 C).
Remove small pin bones along fillets with needle nose pliers if they have not been removed for you. Place fish on parchment paper-lined baking sheet. Rub fillets with oil and season with 1/4 tsp (1 mL) salt and black pepper. Bake for 20 minutes, or until fish is flaky and cooked through.
Meanwhile, toss together strawberries, radish, yellow bell pepper, avocado, jalapeno, cilantro, lime juice, and remaining salt in a large bowl.
Serve sablefish topped with radish salsa.
Each serving contains: 340 calories; 17 g protein; 25 g total fat (5 g sat. fat, 0 g trans fat); 13 g total carbohydrates (5 g sugars, 5 g fibre); 369 mg sodium
source: "Totally Radishes", alive #379, May 2014
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