I don’t think I’ve ever created an easier dinner than this one! Not only is it easy, but it’s one pot and comes together in a flash! This is the perfect dinner for those nights that you are running short on time but really want to eat healthy! The flavors in this are so fresh! I took cherry tomatoes and made a super simple blender salsa with some jalapeños, onion, cilantro and other D to the LISH ingredients! I used that salsa as my poaching liquid for my flounder and the fish cooked up in a snap! I served it over cauliflower rice and topped with some leftover pineapple pico I had from a recipe I made the night before. This dinner checks all the healthy boxes! It’s low fat, low carb and low cal! Using all fresh ingredients makes this the perfect summer time one pot wonder! Whip it up and see for yourself how amazing it is!
Cherry Tomato Salsa Poached Flounder
4
servings10
minutes10
minutesIngredients
1 lb 1 Flounder
3 cups 3 Cherry Tomatoes
2 2 Jalapeños (Seeds in for more heat)
1 1 White Onion
1 1 Bunch Cilantro
2 2 Cloves Garlic
1 tsp 1 Salt
1 1 Lime Fresh Squeezed
Directions
- To begin, make your salsa. Add 3 cups cherry tomatoes to your blender along with onion, jalapeños, cilantro, salt, garlic and fresh lime juice. Blend until everything comes together and place salsa in your skillet
- Nestle your fish in your salsa and turn heat to medium. Bring salsa to hard simmer and poach fish until cooked through, about 10 minutes
- Serve on top of cauliflower rice or regular rice
Notes
- You can use any type of white fish for this recipe. Tilapia, Cod, Halibut would all be good choices. They cook up quickly and are a light fish to pair well with the salsa.
- I left the seeds in both of my jalapeños and loved the heat that I got in this salsa. If you are not a fan of heat, just remove the seeds from this salsa to make it more mild.
- If you don’t want to make your own salsa, you can use any type of salsa you want to poach this fish with. Just make sure to get at least 24oz.
- If you wanted to make the pineapple pico to top the fish with, it’s 1/2 cup diced red onion, 1/2 cup diced jalapeño, 1/4 cup chopped cilantro, 1 cup diced pineapple and a squeeze of lime. It really made this dinner pop! I loved it!