Pan-seared cod in salsa with queso fresco

Pan-seared cod in salsa with queso fresco

Fish is an excellent source of protein that can be prepared quickly in a hot skillet. The cod is lightly seasoned, seared, and then simmered in salsa. Serve with a dollop of sour cream, fresh avocado, or crumbled queso.

Pan-seared cod in salsa with queso fresco

Fish is an excellent source of protein that can be prepared quickly in a hot skillet. The cod is lightly seasoned, seared, and then simmered in salsa. Serve with a dollop of sour cream, fresh avocado, or crumbled queso.
USMetric
2 servingservings

Ingredients

  • 12 oz. 350 g cod, boneless filletcod, boneless fillets
  • 1 tsp 1 tsp ground cumin
  • 1 tsp 1 tsp chili powder
  • ¼ tsp ¼ tsp salt
  • 1 tbsp 1 tbsp olive oil
  • ½ cup 120 ml chunky salsa
  • ¼ cup 60 ml sour cream
  • ½ (3½ oz.) ½ (100 g) avocadoavocados
  • 2 oz. 55 g queso fresco or cheddar cheese
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Instructions

Instructions are for 2 servings. Please modify as needed.

  1. Sprinkle the chili powder, cumin, and salt over both sides of the fish fillets.
  2. Heat the oil in a skillet over high heat.
  3. 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.
  4. Simmer the fish in the salsa for 3-4 minutes. Plate the fish, and pour the salsa evenly over the fish.
  5. Serve with sour cream, avocado, and crumbled queso fresco. Garnish with a wedge of lime and chopped fresh cilantro if desired.

Easy substitutions

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.

Dairy-free?

Omit the sour cream and cheese and use a dollop of mayonnaise instead. You can also double the avocado.

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