I have my friend Lindsey to thank for introducing me to The Illustrated Kitchen Bible. As foodies, her and her husband blog about their experiences cooking and dining out in Atlanta. Need a restaurant recommendation? A Tasty Experiment is the place to go.
Lindsey turned me on to one recipe from this cookbook that was so simple, yet super flavorful–and 100% paleo. The book calls it Grilled Tuna with Tomato Salsa (p. 253), but I’m calling my version Sautéed Fish with Veggie Salsa.
Sautéed Fish with Veggie Salsa
- 1.5 lbs fish fillets (I used tilapia, but most any fish would be good)
- 8 tbsp olive oil, divided
- 4 cloves minced garlic, divided (I used jumbo garlic)
- 1 lime, halved
- 2 tsp rosemary
- ground black pepper, to taste
- 2 ripe medium tomatoes, diced
- 4 scallions, finely chopped
- 1 small yellow onion, diced
- pinch of red pepper
- 1 cup arugula
- dash of sea salt
1. Place fish in non-metal dish.
2. Mince three garlic cloves. Three cloves may seem like a lot, but everyone knows garlic wards off evil 🙂
3. In small mixing bowl, grind fresh pepper and whisk together garlic, 5 tbsp olive oil, juice from half the lime and rosemary.
4. Pour mixture over fish, and marinate in fridge for at least an hour. I marinated mine for 8 hours.
5. Prepare veggie salsa by adding tomatoes, scallions, onion, remaining garlic clove, 3 tbsp olive oil, dash of sea salt and a couple churns from your pepper grinder to a small bowl. Refrigerate until ready to serve.
6. Take fish out of fridge, and spoon some of the marinade into skillet, set at medium-high heat.
7. When pan is hot (when you flick drops of water on it, and it sizzles), put fish fillets in pan and coat with remaining marinade in dish.
8. Cook for 2-3 minutes on each side until slightly browned. Check middle of fillets to ensure there is no pink.
9. When fish is cooked, place on plate. Garnish with handful of arugula, then spoon salsa mixture on top.