Seared White Fish with Green Pico de Gallo

Seared White Fish with Green Pico de Gallo

This recipe is from the Rachael Ray Magazine. I changed it a bit because I couldn't find fresh tomatillos at the grocery store. This was so flavorful and easy. We both got done eating it and said "Well, that was super delicious!"

Ingredients

1 package (8oz) yellow rice

4 scallions-thinly sliced

1 cup salsa verde 

1/2 green apple-chopped

4 radishes-shredded

2 Tbsp olive oil

1 tsp lime zest

1 Tbsp lime juice

3 Tbsp cilantro-chopped

1 tsp ground coriander

4 piece of white fish-Cod or Tilapia (I used tilapia)

Directions

In a medium saucepan cook the rice according to the package and stir in half of the chopped scallions. 

Meanwhile, in a medium bowl mix the salsa, apple, radish, 1 tbsp of olive oil, lime zest, lime juice and cilantro. Season with salt and pepper. 

In a large skillet heat remaining 1 tbsp of olive oil. Sprinkle the fish with the ground coriander and 1 tsp salt. Add the fish to the skillet and cook until it flakes easily. About 3-4 minutes per side.
To serve, divide rice amount plates. Top with the fish and green pico de gallo.