The Food Matters Project: Mexican-Style Fruit Salad with Grilled or Broiled Fish

I won’t lie, I had a really hard time settling on a recipe to host for The Food Matters Project. This was one of the first recipes I flagged as had-to-make though. Such a perfect warm weather meal.

Salmon and Fruit Salad

Another crowd pleaser, the boyfriend and I enjoyed this for lunch on Sunday. We probably put our bodies into a little bit of shock (the good kind) with this one. Eating something so fresh and healthy was much needed after spending Saturday afternoon and evening at a wedding that involved freshly-pulled pulled pork sandwiches, cheese puffs, s’mores and Sam Adams Summer Ale on tap. (In other words we over-indulged a little.)

Strawberries, mango, jalapeno, orange mint and basil went into my fruit salad and I chose to serve it atop some salmon. Make sure you check out the Food Matters Project website to see how all of the other FMP bloggers chose to take this recipe. There’s so much potential with this recipe, I’m sure I’ll be using everyone’s ideas to make many similar meals throughout Summer.

Bite of salmon and fruit salad

I whipped up some fresh guacamole to enjoy on the side and I toyed with the idea of making some strawberry-mango margaritas to sip on. The margaritas didn’t happen this time, but I will have to do something with the leftover fruit salad ;-).

salmon and fruit salad table spread

Mexican-Style Fruit Salad with Grilled or Broiled Fish (from The Food Matters Cookbook by Mark Bittman)

Another recipe that doubles as a general guideline, since you can change the choice of fruit and fish at will. Some suggestions: peaches, plums, pineapple, mango, papaya, grapes, strawberries, or a combination of citrus. For the fish, first check out the sidebar on page 441. You can use thin or thick fish fillets (though thin fillets are too delicate to grill), steaks, or even shrimp, scallops or squid.

1 1/2 pounds assorted fruit, peeled and pitted as necessary, and chopped
1 or 2 small hot chiles (like jalapeno or serrano), minced
1/2 cup chopped fresh cilantro, mint, or basil, or a combination
Salt and black pepper
2 tablespoons olive oil, plus more for drizzling
12 ounces fish fillets or steaks (see page 22), cut into 4 equal pieces
Lemon or lime wedges, for serving
 

1.) Prepare a grill or turn on the broiler; the heat should be medium-high and the rack about 4 inches from the fire. Toss the chopped fruit with the chile, herb, and a little salt and pepper; refrigerate if you want the fruit salad cold.

2.) Use 2 tablespoons oil to brush the broiler pan or grill grates and the fish. Sprinkle the fish with salt and pepper and grill or broil, turning once if the pieces are thick and not at all if they are thin, until just done. Thin fish fillets will take less than 5 minutes, while thick fillets or steaks will take 8 to 10 minutes. When you can pass a thin-bladed knife through the fish with little resistance, it’s done. (If you want the fish less well done, adjust accordingly.)

3.) Put the fruit on a serving platter or individual plates, top with the fish and a drizzle of oil, and serve with the lemon or lime wedges.

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28 responses to “The Food Matters Project: Mexican-Style Fruit Salad with Grilled or Broiled Fish

  1. Pingback: Week 16 in Review | the food matters project

  2. thank for a great pick Sarah. I agree that I’m going to be coming back to this one often. Such a healthy quick dinner with tons of options!

  3. Great idea to use the leftover fruit for a margarita. That wouldn’t cross my mind since I’d just keep on eating it. A smoothie would be a good alternative!

  4. Pingback: Pineapple Coconut Mahi Mahi + Mango Jalapeño Fruit Salad | keely marie

  5. Sarah,
    This was such a perfect recipe for the weather that we’re having in AZ. Great choice. Weddings can be pretty tough on the body; it sounds like your recipe was a perfect remedy.

    Mireya @myhealthyeatinghabits

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  8. Great choice – I loved it and will be making it over and over again!

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  10. This is definitely a good dish to enjoy after a weekend of indulgence! 🙂

    • For sure! I had originally planned on making this for dinner on Friday evening, but we couldn’t resist the super nice weather and decided to dine somewhere with a patio haha. It ended up working out perfectly.

  11. You chose a perfect dish for the season, Sarah! This looks great.

    • Thanks Marcia! When I found out I’d be picking a recipe for the end of May/beginning of June I definitely wanted to go for something that could make use of some seasonal produce. 🙂

  12. Pingback: Mexican Fruit Salad with Prawns and Tequila Lime Dressing | joinmefordinner

  13. Your lunch looks so good. Great pick this week.

  14. Thanks for picking such an adaptable, simple recipe! I’ll be coming back to this idea again and again, for sure. 🙂

  15. Pingback: The Food Matters Project: Grilled Salmon with Cucumber and Sweet Onion Salsa

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  17. I loved your pic, Sarah. I really enjoyed my lunch today

  18. Pingback: tropical spinach salad with grilled shrimp + feta | 20something cupcakes

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