Pan-seared cod in salsa with queso fresco
- Sprinkle the chili powder, cumin, and salt over both sides of the fish fillets.
- Heat the oil in a skillet over high heat.
- When the oil is hot, add the fish and sear for 1.5 minutes on each side. Reduce heat to low and pour the prepared salsa around the filets.
- Simmer the fish in the salsa for 3-4 minutes. Plate the fish, and pour the salsa evenly over the fish.
- Serve with sour cream, avocado, and crumbled queso fresco. Garnish with a wedge of lime and chopped fresh cilantro if desired.
Don't let perfect be the enemy of good enough. If you're missing a few exact ingredients, here are some simple substitutions. No cod? Swap any mild white fish such as halibut. Out of jarred salsa? A can of diced tomatoes (with or without chiles) can be used in a pinch. Add your own Tex-Mex seasonings. And if Queso fresco isn't a staple in your kitchen, use a cheese like cheddar, gouda, or Monterey jack instead.
Omit the sour cream and cheese and use a dollop of mayonnaise instead. You can also double the avocado.
As queso fresco isn't available in the UK, I used cottage cheese. I think that's a much better replacement than cheddar cheese.