After returning from a great trip to Mexico I was craving ceviche so I made this mock, cooked version. Enjoy!
Mexican Fish with Pico de Gallo and sautéed Spinach
Pico de Gallo:
Sauté fish in oil until done, remove from skillet. Sauté spinach until wilted.
Chop and mix all ingredients for Pico de Gallo.
Serve over fish, hot or cold.
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