clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

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


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



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


  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.


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.


  • 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