Wednesday, July 11, 2012

White Fish with Avocado-Pineapple Salsa

Mom and Ivy left today. I am always really sad to part with my family. It usually takes me at least a day to recover and be back to my old self. We had a wonderful time eating at several places for research for my mom's new restaurant. I need to go on a diet now! Here are some photos of our eating escapades.

We started at The Alcove. Breakfast of nutella filled crepes with fruit compote.
 and a breakfast panini that was insanly good! These breakfast potatoes were also incredible. 
 Mom loved the alcove so much, she decided we should order a picnic from there later that day so she could research their to-go packaging (these things are important!)
 We went to Griffith Park and had a nice little picnic.
 With my seester!
 Alcove makes the BEST buffalo chicken wraps!
 That evening we went to see Spider Man at the arclight. I love their popcorn made with real butter.
 We met up with Meg, Sarah and Jill on Monday at lemonade. I got Watermelon Rosemary lemonade, delicious!
 Later mom and I went to Gjelina to research their cheese and meat platters. I LOVE cheese platters!
 Soooo good!
 Tuesday we went to Thyme cafe for a late lunch. It was also a great place for mom's research. We love how they displayed their food. 

 I had a fried egg sandwich on a pretzel crescent. The salad served with breakfast was a weird idea, but it worked.
We had Italian for dinner at Maggiano's Little Italy. It was really pretty on their patio.
 Of course we needed some retail therapy after all that eating! So we spent a large part of our afternoon at The Grove.


This is a perfect dish to have after all that food! It is yummy but also low fat. I need to make more dishes like this one for the summer. It is easy and requires little use of the stove...as it is heating up here in Cali!

Cod with Avocado-Pineapple Salsa
2 cod filets (or any other white fish)
1 avocado
1 cup diced pineapple
1/2 jalapeno
1/4 red onion
2 Tbsp lime juice
1/4 cup cilantro
salt and pepper
arugula 
Dice avocado, pineapple, red onion, cilantro and jalapeno (seeded). Place in a bowl.
Add lime juice to the bowl.
Turn on your broiler. Place cod on a greased baking sheet and sprinkle with salt and pepper.
Season salsa with salt and place in the fridge until ready to use.
Broil fish for 8 minutes, or until opaque through.
Place fish on a bed of arugula and top with salsa.



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