Sauteed Cod with Peach Avocado Salad

Name: Sauteed Cod with Peach Avocado Salad
Prep time: PT-468437H53M58S
Cook time: PT-468437H53M58S
Total time: PT-468437H53M58S
Cuisine: American
Ingredients: 2 medium peaches, cored and diced; 2 medium ripe avocados, peeled, pitted and diced; ¼ cup fresh basil, chopped; Zest and juice of 1 medium lime; ¼ teaspoon kosher salt; ¼ teaspoon ground black pepper; 4 – 4-ounce cod filets; ½ tablespoon oil; ¼ teaspoon kosher salt; ¼ teaspoon ground black pepper

By Julie Andrews |

Peaches! One of my very favorite fruits of summer. And while I usually eat them by the bushel or in a light dessert, it’s also fun to use them in savory recipes like this Sauteed Cod with Peach Avocado Salad!

The salad is a delightful mix of diced fresh peaches (with the skins on, because, fiber!), diced avocado, fresh basil, lime juice and a pinch of salt and pepper. It’s that simple, and you’ll be eating it by the spoonful, I promise.

The cod (you could use any white fish here!) is lightly sauteed in olive oil just until it flakes. Fish can often be intimidating to cook, but it’s actually quite simple. A few tips: Dab the fish dry with paper towel, let the pan and oil get hot before adding them to the pan, make sure each filet has a few inches of room around it and cook 2-3 minutes per side, just until it starts to flake when you press it with the back of a fork. If you press it and the fish springs back, it’s not quite done. Simple as that!

Give both the salad and fish a try and let me know what you think! It doesn’t get better than this for an easy summer meal. (P.S. you can also cook the fish on the grill! Use the same tips as I mentioned above, just make sure to oil the grill a little so the fish doesn’t stick.)