Sauteed Lehi Fillets with Tropical Salsa

If you're looking for a light-tasting fish that's full of flavor, this is it! The Lehi is quickly becoming one of my personal favorites.

Fish:
2 each Lehi fillets (boneless, skinless)
2 tablespoon Flour
1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
2 tablespoon Salad Oil

Fish Method:
1. Place flour on plate mix with salt and pepper. Dredge fish with flour.
2. Heat pan add oil, place fish in pan and saute 2-3 minutes or until golden, Flip fish over and cook 2-3 minutes until golden again.
3. Drain on paper towel, top with Salsa or place on the side, serve with your favorite rice dish or kashi salad.

Tropical Salsa:
1/4 cup Fresh Pineapple (dice 1/4 inch)
1/2 cup Fresh Mango (dice 1/4 inch)
1 each Kiwi (peel, dice 1/4 inch)
2 tablespoon Red Bell pepper (dice 1/4 inch)
1/2 each Serrano Chili (remove seeds, minced)
2 tablespoon Green Onion (diced)
1 tablespoon Cilantro (chopped) to taste Kosher Salt
1 tablespoon Rice Vinegar
1 tablespoon Salad oil
1/4 each Avocado

Salsa Method:
1. In a medium bowl add pineapple, mango, kiwi, red pepper, serrano chili, green onion, cilantro, rice vinegar and oil gently mix add salt to taste and mix again.
2. Gently Fold in avocado, Cover bowl with plastic wrap and place in refrigerator for 1-3 hours.

Notes:
1. You can also cook fish on BBQ, (do not coat fish with flour), brush fish with olive oil season with salt and pepper and cook approx 3 minutes per side.

Recommended Wines:
Fournier Samcerre
Gott Sauvignon Blanc

Back to Recipe Archives