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Sauteed Cod with Peach Avocado Salad

  • Author: Julie Andrews
  • Prep Time: 5-10 mins
  • Cook Time: 5-10 mins
  • Total Time: 10-20 mins
  • Yield: Serves 4 1x
  • Category: Entree
  • Method: Stove-Top, No-Cook
  • Cuisine: American

Description

Pan fried white fish with a peach, avocado and basil salad.


Scale

Ingredients

Peach Avocado Salad:

  • 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

 Pan Fried Cod:

  • 44-ounce cod filets
  • ½ tablespoon oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

Instructions

  1. In a medium glass bowl, stir together the salad ingredients. Cover and place in the refrigerator.
  2. Heat the oil in a large skillet to medium heat. Season fish filets and sprinkle with salt and black pepper. Place them in the hot pan and cook 2-3 minutes per side or until flakes easily.
  3. Serve fish with peach avocado salad.

Notes

Cooking Tip: To grill the fish, heat a grill to medium heat. Brush the cod with oil and season with salt and pepper. Grill fish 2-3 minutes per side or until it flakes. Serve.


Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 265
  • Sugar: 5g
  • Sodium: 316mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 6g
  • Protein: 28g
  • Cholesterol: 54mg

Keywords: fish, seafood, summer