This super fast and super delicious dish is perfect for a summer night with a south of the border or Mediterranean flavor! I serve it with a side of my favorite gazpacho, sautéed summer veggies, and a crisp green salad. Not only is it flavorful, but it's light and healthy and easy on the waistline, a bonus during bikini season. Try the salsa on other fish, like grouper, red snapper, or ocean perch. It's equally tasty over chicken or pork, or even stirred into rice. No matter how you try it, it's sure to be a hit on your dinner guests!
9 ounces canned diced green chiles
1/2 small onion, cut into chunks
2 cloves garlic
1/2 fresh jalapeño
4 teaspoons olive oil, plus more for drizzling
1/3 cup cilantro
1 tablespoon fresh lime juice
1/2 teaspoon salt, plus more for seasoning
4 6-ounce tilapia filets
Combine all but the fish in a blender and puree until smooth.
Heat a non-stick skillet or grill pan to medium-high. Brush the fish with olive oil and season with salt. Sauté or grill until just cooked through and flakes with a fork, about 5 minutes.
Transfer fish to a plate and top with the salsa verde.
Recipe adapted from The South Beach Diet Super Quick Cookbook, by Arthur Agatston.