TwoFaced: Avocado

"TwoFaced Tuesdays" is a joint venture between CupcakesOMG! and Jenna from The Paleo Project. Each week, we select one secret ingredient and put our own paleo spin on it. You can catch up on the entire series here. Also, if you have any special ingredient requests, you can always tweet us (@CupcakesOhMG and @ThePaleoProject) using the hashtag #TwoFacedTuesday.

Fish is kinda boring, don't you think? Like, if you can't fry it or eat it rolled up with rice and seaweed and dunk it in soy sauce, it's just, ya know, fish.

Also, it's easy to overcook fish at home, and then it's not just boring anymore, it's gross. And it smells bad. I'm not easily turned off by food smells, but the smell of cooking fish lingers, like the B.O. on a DC cab driver.

But fish IS delicious, if you find the kind you like. And of course, we all know it's good for you, which I guess matters. And if you top it with something really, really yummy, like, I dunno, a mango and avocado salsa, you might decide to cook fish a little more often.

I'm a big believer that avocados truly can make anything more delicious. Coupled with sweet chunks of mango, I could probably sit down and eat this salsa with a spoon. Or my hand. Or basically anything to shovel it into my mouth as quickly and unattractively as possible. Because it will do that kind of thing to you.

There was a run on tilapia at Whole Foods this weekend. I can only assume girls all over Arlington are already prepping for their "summer body" diets of hangovers and regret. So, I settled on something that looked a lot like it: Plaice. It's just another mild white fish, from what I can tell, and it made a really nice supporting cast to the salsa's top billing. 

Best of all? It's perfectly paleo. Duh.

I guarantee Jenna has some serious avocado magic
tucked up her sleeve. Find all her tricks at The Paleo Project!!!

Plaice with Mango Avocado Salsa

Makes two servings

• 2-4 filets of Plaice/Tilapia
• olive oil
• salt and pepper to taste
• 2 champagne mangoes, cubed
• 1 avocado, cubed
• a small handful of coarsley chopped cilantro
• 1/2 red onion, diced
• juice of 1/2 a lime

1. In a bowl, combine the mangoes, avocado, cilantro, red onion, and lime juice. Season to taste with salt and pepper. Refrigerate for at least an hour.

2. Sear the fish in a pan drizzled with olive oil. Season with salt and pepper to taste.

3. Serve fish with a heaping helping of mango avocado salsa.