Last night I decided to make a dinner utilizing some ingredients we had around the house that were nearing their last leg. What resulted was basically a fish taco without the taco. This dish was made up of grilled tilapia, avocado relish, grilled squash and zucchini and brown rice. I seasoned the tilapia with fresh lime and lemon juice, olive oil, rice vinegar and a dash of salt and pepper. The avocado relish had a similar dressing (minus the oil, vinegar and salt).
This meal was somewhat of an experiment, as I have never prepared these items all together, but fortunately, it turned out to be a flavor packed hit! Another bonus, it was full of many healthful nutrients. Specifically, the avocado relish was packed with healthy fats from the avocado, as well as the phytochemical lycopene from the fresh tomatoes (research suggests lycopene can help prevent cancer).
With all of the great flavors in this relish, I think it would also go great with omelets, tortillas and shrimp! Below you will find the recipe so you can try this relish in one of your meals this week!
1 ripe avocado, cubed
2 large tomatoes, chopped
1/2 small onion, chopped
4 stalks celery, chopped
2 ears of fresh corn, corn removed from cob
1 T fresh cilantro, chopped
Juice from 2 fresh limes
Juice from 1 fresh lemon
Dash of pepper
Combine all ingredients into large bowl. Let sit in refrigerator for 30 minutes- 1 hour in order to let all of the flavors percolate.