Looking for a deliciously different way to get more fish onto the menu? Do I have the meal for you!

Caribbean Fish starts out with haddock, cod, or any firm, white fish fillets. These are left in the fridge to swim in a simple marinade from just half an hour to all day. When it’s time to turn on the oven, first top them with the brightly colorful salsa that can be whipped up ahead

of time or put together at the last minute.

This fragrant fish, served with garlicky green beans and oven-fried sweet potato wedges is a beautiful, healthy meal that you will want to make again and again. It certainly is a winner with my 7-year-old grandson who has chosen it as his birthday dinner three years running.

Besides a few veggies, aromatic Coconut Rice is a perfect side. I can attest to the fact that the leftovers (on the off-chance there are any) are fabulous for breakfast whether you want to eat it cold from the storage container while standing over the kitchen sink or heated with a runny-yolk egg perched on top!

But I digress … with your fish dinner, you’ll also want to serve Avocado-Cucumber Salad. This basic salad is so refreshing and not only can you play with it to your heart’s content by adding other ingredients to dress it up, but it’s very good for your heart, too.

Make this salad your own. Serve it on fresh greens for a change of pace or try adding red onion, grated carrot, chopped celery, cherry tomatoes, a bit of chopped scallions or shallot … even a ripe mango or fresh strawberries. I love versatility, don’t you?

This salad can even be made into a main course by adding cooked chicken. No matter whether you enjoy it with its original six ingredients or embellish it with everything in the produce section and then some, you’ll see how highly addictive it is.

I have to agree with my little grandson. This is one of my favorite meals, too!

Caribbean Fish
2 pounds haddock or cod fillets
1/2 cup fresh lime juice
2/3 cup water
1 tsp. salt
1 tbsp. oil
1/3 cup onions, diced
2/3 cup scallions, diced
1 garlic clove, minced
1/2 tsp. cayenne pepper
3 tomatoes, chopped or 2 cups canned diced tomatoes, drained
1/3 cup fresh parsley, chopped
1/2 tsp. thyme
Salt & pepper to taste
Lime wedges and fresh parsley for garnish

Place the fish in a lightly-oiled 9-by-12-inch baking dish. Combine lime juice, water and salt and pour over fish. Cover and chill for at least 30 minutes.

Sauté onion, scallion, garlic, and cayenne in hot oil over medium heat for 2 minutes. Add tomatoes, herbs, salt and pepper. Simmer for 5 minutes.

Pour the lime marinade off the fish and cover top of fillets with sauce. Cover with foil and bake at 350 degrees until fish flakes apart with a fork, about 20-30 minutes, depending on thickness of fillets. Garnish with lime and parsley. Yield: Serves 4-6

Coconut Rice
2 tsp. butter
2 tsp. minced fresh ginger
1/2 tsp. turmeric
1 clove garlic, minced (1 tsp.)
1 3-inch cinnamon stick
1 cup jasmine rice, rinsed and drained
3/4 cup canned coconut milk
1 tsp. sugar
1/2 tsp. kosher salt
1/4 tsp. grated lime zest
1/8 tsp. freshly ground pepper
3/4 cup water
1/4 cup toasted shredded coconut
1/4 cup fresh cilantro, chopped

Melt butter in saucepan over medium heat. Add ginger, turmeric, garlic, and cinnamon stick, and sauté 1 minute. Stir in rice and sauté 2 minutes more. Add coconut milk, sugar, salt, lime zest, pepper, and 3/4 cup water, and bring to a boil. Stir once, cover, reduce heat to low, and simmer 15 minutes.

Fluff rice with fork, cover, and let rest 5 minutes. Remove cinnamon stick and garnish with toasted coconut and cilantro. Yield: 4 servings

Avocado-Cucumber Salad
2 medium cucumbers, seeded and cut into 1/ 2-inch cubes
2 avocados, cut into 1/2-inch cubes
4 tbsp. fresh cilantro, minced
1/4 tsp. salt
Pepper, to taste
Juice of 1 lime or 1 lemon

Combine all ingredients in a bowl and chill for at least 1 hour. Stir before serving. Yield: 4 servings

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