Grilled Fish with Avocado Salsa

 4 - 6 fish fillets

1 - 2 Tbl. olive oil

RUB:

1 tsp. salt

1 tsp. ground coriander

1 tsp. ground cumin

1 tsp. paprika powder

1 tsp. onion powder

1 tsp. black pepper

SALSA:

1 avocado, peeled, and sliced thin or chopped

1/2 small red onion sliced thin

1 sm. jalapeno seeded, deveined,  and diced

1/2 red bell pepper seeded and diced

Juice from 2 limes

3 Tbl. olive oil

2 Tbs. finely chopped cilantro (or more)

salt to taste

Mix the rub ingredients. Rub the fish with olive oil and rub.  Refrigerate for at least 30 min.

Combine the salsa ingredients and chill until ready to use.

Grill fish to desired doneness.

Serve the fish topped with the avocado salsa.        - Tricia

Cilantro Lime Rice

2 C. uncooked white long grain rice

2 Tbl. butter

2 Tbl. finely chopped white onion

1 minced garlic clove

2 1/4 C. water (2 1/2 C. if you aren't using long grain)

salt to taste

1 bunch finely chopped cilantro

Juice from 1 - 2 limes

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Heat butter on medium low temperature in medium sized saucepan.

Add onions and garlic, cook until onions are translucent and soft.

Add uncooked rice and stir until it is well coated by the butter, add the water with a little salt, and bring to a boil.

Let water boil until it's reduced and barely covers the rice. cover with a lid, reduce the heat and simmer for about 20 - 25 min or until done.

Mix the cooked rice with the cilantro and lime juice. Add additional salt, if needed.

- Tricia