Inspiration: So we’ve been making all of Ben’s food since he started eating solids about four months ago, and I usually puree or finely dice up some sort of fruit as part of his breakfast. I just grab whatever’s on sale/in season at the grocery store, but toward the end of winter, there really just wasn’t much to choose from. So I grabbed some random bags of frozen fruit, among them a nice bag of pineapple. We’ve found that it’s a little to early for the highly acidic/citrusy fruits for him, though (not gonna risk anymore just yet after a rash on his face from kiwi), so that frozen bag of pineapple was just calling our names.

What We Loved: This is a very light and summery meal. I always love the pairing of seafood and fruit, and this meal was no exception. The flounder is so light and flaky, and the creamy avocado and sweet pineapple complement that fresh seafood flavor so well. Plus there’s a nice kick of heat, some fresh cilantro, and some sweet and juicy lime juice to tie everything together. Refreshing and delicious. We paired this with Brandon’s favorite coconut ginger rice for a lovely meal.

Tips: Flounder (or any very thin, flaky white fish) cooks up very quickly, so keep a close eye on it. Ours really only needed about two minutes per side. If you want a heartier fish, something like cod would also work well. With the flounder, I certainly did not end up with any whole filets after cooking. They flake apart so easily while cooking/flipping! I’ll say to be careful while flipping, but if the filets break apart, no matter. They’ll still taste great.

Flounder with Pineapple Avocado Salsa
Source: Adapted from Pink Parsley, originally from Everyday Food

About 3/4 lb flounder filets
Kosher salt and black pepper
Olive oil
1/2 avocado, diced small
3/4 cup pineapple, diced small (I used frozen)
1 serrano pepper, seeds and ribs removed, minced
1/8 cup fresh cilantro, minced
Juice 1/2 lime

1. Combine the avocado, pineapple, serrano, cilantro, and lime juice in a bowl. Season to taste with salt and pepper, and set aside.

2. Season both sides of the fish with salt and pepper. Heat a good drizzle of olive oil in a saute pan over medium-high heat. Add the fish, and saute until the fish is cooked through and flakes easily with a fork, just a few minutes per side.

3. Top the fish with the salsa.