It was HOT here in Mars this past weekend, so Sunday supper called for something light and fresh. I rarely make fish as Hubby is a bit skeptical about it, but I had some frozen Hake loin filets in the freezer that needed to be used.
I was still OOGLING the amazing Fish Tacos I had the night before at Breakneck Tavern – O M G – and thought I’d try some type of version at home.
So I made this super yummy, bright, fresh, fruity and savory (with just a touch of heat) Pineapple Blueberry Salsa to accompany the fish, but it also tastes AMAZING on tortilla chips. I had some Tostitos Wholegrain Scoops, and they were just the ticket to balance out the flavors and allow for a healthy scoop of fruit and veggies in every bite!
This salsa and chips would be a great company or party snack to go with white wine spritzers or some white sangria (and everything goes with Gin and Tonics in the summertime!).
Here is the recipe. Hope you’ll give it a try, and let me know what you think.
Pineapple Blueberry Salsa*
Ingredients:
- 2 cups diced fresh pineapple
- 1 cup fresh blueberries
- 1 cup chopped sweet red and/or orange peppers
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1 fresh lime, juiced (or lemon)
- 1 Tbsp balsamic vinegar
- 1 tsp salt
- 1 small jalapeno pepper, seeded and chopped or 1/4 tsp. red pepper flakes (for a bit of heat)
- 1/4 tsp ginger
- 1/4 tsp cumin
Combine all ingredients and serve with tortilla chips (especially yummy with Frito Lay Whole Grain Tostitos Scoops, or alongside chicken or fish for a fresh and light, summery accompaniment.
Tastes bests when chilled for several hours to allow flavors to fully blend.
Enjoy!
Cheers & Hugs,
Jodi
*slightly adapted from Jen @ CarlsbadCravings
the creative life in between 