Shrimp a la Mexicana with Tomatoes, Serranos and Cilantro

Quick, easy, fresh tasting and delicious “ you can’t really ask much more of a recipe than that on a busy weeknight.

I used fish (halibut), one of the suggested substitutes for the shrimp and marinated in lime juice for 30 minutes as directed. In the meantime, I made the essential chopped tomato-serrano salsa, a simple mix of tomatoes, serranos, garlic and onion. I seeded the chiles and used 3 (up to 5 are recommended) and the heat level worked for us “ it was noticeable but not fiery hot.

The fish/shrimp was seared quickly on one side, turned, then cooked with the salsa added to the pan until done. I omitted the optional diced avocado which gets warmed with the salsa at the end.

I served this over rice but it would be great as a taco filling. Next time, I don’t think I’ll bother to cube the fish, but cook the fillets whole, as I found I was rushing to remove the pieces one at a time from the pan, leaving the salsa behind, before they over-cooked.

I’d love to try this with shrimp “ I think it will be just as delicious!