Join Janice McCue and KFPL for this monthly cooking session!
Ingredients
1 cup fresh strawberries hulled and diced
2 tablespoons shallot or red onion minced
2 tablespoons cilantro finely chopped
1 small jalapeño pepper seeded, white ribs removed, and minced
sea salt to taste (optional)
1 tablespoon oil
3 4-ounce fish fillets (defrosted, if previously frozen)
Instructions
Add the strawberries, shallot or onion, cilantro, and jalapeno pepper to a medium mixing bowl. Gently stir to combine. Season with salt to taste, if desired. Set aside.
Pat the fish fillets dry. Heat a heavy skillet over medium high heat. Add avocado oil. When avocado oil is hot, lightly sprinkle the fish with sea salt (if desired), and place in the skillet. Do not overcrowd the skillet.
Allow the fish to cook without moving until it releases from the pan. Test by gently pushing on the edge of the fish with a spatula. When fish has released, turn the fillets over to brown the other side.
Fish is done when the second side has released, and the meat is opaque and flaky. Remove fish from the pan and serve with the salsa spooned over.
AGE GROUP: | Teens | Seniors | New Adults | Adults |
EVENT TYPE: | Interests & Lifelong Learning | Culture & Heritage |
KFPL often has events and program "in the community," outside of the library branches. Look in the description of the program for more information about where it is located.
