Easy and Light: Citrus Fish and Salad

Are you ready for something light and bright to eat right about now? Every scroll I make through my Instagram or every flip I make through a magazine has me majorly bogged down with 'comfort food', which apparently automatically means all the starches, cheeses and sauces possible. Almost like the way you outdo yourself from last year's publication is to add ANOTHER LAYER OF STARCH BLANKET. And while I too enjoy a delightful macaroni and cheese brimming with at least four cheese varieties and perhaps a generous smattering of breadcrumbs, I can't do that life 24/7. Because then it just becomes not special or comforting. It just becomes everyday. And that's blah. So having meals like THIS glorious, light, citrus-avocadoy-tilapia beautiful salad is a nice balance. It's simple and easy and anything but bland. 

While I don't typically think of 'fish' as a winter fare, 'fish' actually tended to make an appearance at Christmas in our family. Since we are all about the food, we took menu selection very seriously when Grandma asked what everyone wanted for Christmas dinner. And when I mean serious, there was a voting ballot and everything. With very strict rules. Because if you've read about my family before on this blog, you know we will literally stop at nothing to win a competition. And when it's a competition for food of your choice, the bar is set very high for finding voting loopholes. Usually, Grandma just ended up making two totally different dishes because she's the most wonderful, saintlike human ever. One of those dishes was usually salmon or a seafood casserole. Merry Fishmas. 

This is a totally foolproof way to cook fish. It's fast, easy and requires no special equipment. 

Citrus Fish and Avocado Salad

serves 2

/// Ingredients ///

• 2 tilapia filets
• 2 tsp olive oil
• Adobo seasoning ( or other seasoning blend with a bit of heat and a bit of salt)
• 1 Fresh lime
• 1/4 cup avocado mayo
• 1 grapefruit
• 1 T seaweed caviar (or real caviar if you fancy)
• 1/4 of a jicama (peeled), sliced in 1/4" batons
• 1 T Cilantro (if you hate cilantro and think it tastes like soap-skip it)
• 1/2 Avocado. sliced
• 1/4 of small Red Onion, shaved
• 10 slices, thin jalapeño
• Frisee lettuce

/// Directions ///

Place tilapia on aluminum foil on a baking sheet. Drizzle with olive oil and shake on spice blend. Squeeze a bit of lime over the top. Broil until cooked (fish is flaky and opaque). Depending on how thick the filets are, this will probably be about 5 minutes. While the fish is cooking, whisk avocado mayo and 1/2 a fresh lime together to put on top of the fish later. Add jicama, grapefruit slices, cilantro, avocado, red onion, jalapeño, frisee lettuce and seaweed caviar to a plate. Plate the fish and top with a drizzle of the avocado mayo dressing. Serve with a lime wedge because you can never have too much lime.