Now that the weather is starting to feel warm and springy, all I want to do is eat avocados! (Growing up in California will do that to you). This recipe is basically just a fresh and healthy excuse to eat chunks of avocado in a creamy sauce. The chili powder on the fish provides a little spice that contrasts nicely with the refreshing tomatoes, crunchy peppers and cool mint. The low calorie count makes this a good option on a rest day.

Serves 2

367 Cals / 20g Protein / 26g Carbs / 23g Fat

Ingredients

2 medium Basa fillets (approx. 100g ea)

2 tsp canola oil

1 tsp chili powder (I use cayenne, but any hot chili will do)

1 Haas avocado

1 slicing tomato

1 red bell pepper

1/4 cup frozen corn kernels

juice of 2 limes

1/8 cup nonfat greek yogurt

a few sprigs of fresh mint (cilantro is also good)

salt

black pepper

Directions

Pat the fish dry with a paper towel. Sprinkle both sides with salt, pepper, and chili powder. Heat a cast iron or nonstick skillet on a med-high flame. Once hot, add canola oil, coating the bottom of the pan evenly. Add the fish and cook until slightly browned on both sides and flaky but still tender when pierced with a fork. Remove from pan. Add the frozen corn kernels to the pan, only cooking for a few minutes until soft. Cut the avocado, tomato, and bell pepper into 1″ pieces. Add the corn kernels to the salsa. In a small bowl, combine lime juice, yogurt and a pinch of salt. Dress the salsa with the mixture and top with mint (or cilantro) leaves.