This recipe for Pan Fried Fish Fillets with Strawberry Salsa makes a wonderful main course for summer. Because the salsa is made with strawberries, a low-carb fruit, this recipe can be part of a low-carb, keto, Atkins, or diabetic meal.
Add the strawberries, shallot or onion, cilantro, and jalapeno pepper to a medium mixing bowl. Gently stir to combine. Season with salt to taste, if desired. Set aside.
Pat the fish fillets dry. Heat a heavy skillet over medium high heat. Add avocado oil.When avocado oil is hot, lightly sprinkle the fish with sea salt (if desired), and place in the skillet. Do not overcrowd the skillet.
Allow the fish to cook without moving until it releases from the pan. Test by gently pushing on the edge of the fish with a spatula. When fish has released, turn the fillets over to brown the other side.
Fish is done when the second side has released and the meat is opaque and flaky. Remove fish from the pan, and serve with the salsa spooned over.
Nutritional calculations were done without the optional salt and using haddock as the fish. One serving includes a 4 ounce fillet of fish with 1/3rd of the salsa spooned over top. This is a very generous serving of salsa. If you prefer, you could make four fillets and split the salsa among the four fillets. This will decrease the number of carbs per serving.