Pan-Seared Cod with Avocado Salsa and Crispy Garlic
Ingredients
- 4 fillets (6 ounces each)cod fillets (skinless)
- 2avocado
- 2lime
- ¼ smallred onion
- ·cilantro
- 1jalapeño
- 3 tablespoonolive oil
- 4 clovesgarlic
- ·salt
- ·black pepper
Prep
- 01
Mince 4 cloves garlic.
- 02
Dice 2 avocados into ½-inch chunks.
- 03
Dice enough red onion to measure ¼ cup.
- 04
Chop a small handful of cilantro.
- 05
Seed and mince 1 jalapeño.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant, then transfer to a small plate. Wipe the skillet clean.
- 02
Pat cod fillets dry with paper towels. Season both sides generously with salt and pepper.
- 03
Add remaining 2 tablespoons olive oil to the skillet over medium-high heat. Once shimmering, lay cod fillets skin-side up and cook for 4 minutes without moving them.
- 04
Flip fillets and cook for 2–3 minutes more, until the fish flakes easily with a fork and is opaque throughout. Transfer to a serving plate.
- 05
Squeeze juice from both limes into a bowl. Add the diced avocado, red onion, cilantro, jalapeño, and crispy garlic. Toss gently and season to taste with salt and pepper.
- 06
Top each cod fillet with a generous spoonful of avocado salsa and serve immediately.
Spice Tips
For more heat, leave the jalapeño seeds in or add a pinch of cayenne pepper to the salsa. For subtle warmth without spice, use cilantro in larger amounts or add a tiny pinch of cumin to the salsa.
Prep the avocado salsa ingredients just before cooking so the avocado doesn't brown. Cod can be swapped for halibut, sea bass, or mahi-mahi.