2 Roma tomatoes, seeded and chopped
2 ripe avocados, pitted and diced
¼ cup chopped fresh cilantro
2 Tbsp fresh lime juice
1 tsp garlic powder
6 frozen flounder fillets (or use grouper or tilapia),
thawed and patted dry
2 Tbsp olive oil
Combine tomatoes, avocados, cilantro, lime juice, and garlic powder; season to taste with salt. Lightly season fish with salt and pepper. Cook fish, in batches, in hot oil in a nonstick skillet 3 to 4 minutes per side or until fish flakes with a fork. Top each serving with Tomato Avocado Salsa.
1 (10-oz) pkg angel hair coleslaw
3 Tbsp sugar
3 Tbsp apple cider vinegar
1 Tbsp vegetable oil
¼ tsp crushed red pepper
Combine coleslaw, sugar, vinegar, oil, ¼ tsp salt and red pepper in a large bowl; stir until well blended. Cover and refrigerate 2 hours.