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Light fish with topped with a fresh salsa cruda. Perfect for summer nights.
Combine cherry tomatoes, cucumber, pepper, capers, oil and salt in a bowl. That’s it for the salsa!
Set oven to broil. Place fish fillets on a sheet of tin foil and place on a rimmed baking sheet. Fold up the sides of the tinfoil so butter doesn’t go everywhere. It is no problem to forgo the tinfoil and just grease the baking sheet and place fillets directly on it.
Sprinkle fillets with a pinch of salt. Also place a small amount of grass-fed (gluten free) butter/ghee on top of fish fillet (or fat of choice). Put pan into oven. Broil fish fillets for 2-4 minutes on each side. You know your oven best, so the times will really vary depending on your oven, etc. Mine took about 4 minutes per side.
When fillets are done cooking, remove them from the oven. Serve salsa cruda over fish fillets!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!