Fish with avocado salsa
This Fish with Avocado Salsa recipe features succulent white fish topped with a vibrant avocado salsa, combining creamy avocado, cucumber, and a hint of heat from red chili peppers. It’s a light, nutritious meal that’s easy to prepare and perfect for any occasion.
Cook time 5 min
Prep time 15 min
Ingredients:
1 avocado1 cucumber
1 tbsp lime juice
2 red hot chili peppers
1 tbsp olive oil
1.50 lb white fish
1/4 cup coriander leaves
Indulge in a refreshing and nutritious dish with this Fish with Avocado Salsa recipe. Perfect for a light lunch or a delightful dinner, this recipe combines the mild, succulent flavors of white fish with a vibrant, tangy avocado salsa. Packed with healthy fats from the avocado and a spicy kick from red hot chili peppers, this meal is balanced, easy to prepare, and sure to impress both family and friends.
Instructions:
- Halve the avocado, remove the pit, and score the flesh in a criss-cross pattern. Scoop the pieces into a mixing bowl.
- Peel the cucumber (if you prefer) and dice it into small cubes similar in size to the avocado pieces. Add to the mixing bowl.
- Remove the stems from the red hot chili peppers. Slice them in half lengthwise and remove the seeds for a milder salsa, or leave them in for extra heat. Chop the chili peppers finely and add to the bowl.
- Pour in the lime juice (1 tablespoon) and olive oil (1 tablespoon). This will help combine all ingredients and add a nice tangy flavor.
- Roughly chop the coriander leaves and add to the bowl. Mix all the ingredients gently to combine them well. Set aside to let the flavors meld while you prepare the fish.
- Pat the white fish fillets dry with a paper towel. Season both sides with salt and pepper to taste.
- Heat a large skillet over medium-high heat. Add a small amount of olive oil or butter to the pan to keep the fish from sticking.
- Once the pan is hot, place the white fish fillets in the pan. Cook for about 3-4 minutes on each side, or until the fish is opaque and flakes easily with a fork. Cooking times may vary depending on the thickness of the fillets.
- Transfer the cooked fish fillets to serving plates.
- Generously spoon the prepared avocado salsa over the top of each fish fillet.
- Add any additional coriander leaves for garnish if desired. Serve immediately and enjoy your delicious Fish with Avocado Salsa!
Enjoy a burst of flavors and textures with this Fish with Avocado Salsa. The creamy avocado salsa beautifully complements the tender, flaky white fish, making this dish a harmonious and satisfying meal. Simple yet sophisticated, this recipe is perfect for any occasion and sure to become a favorite.
Fish with avocado salsa FAQ:
The fish is done when it turns opaque and flakes easily with a fork. Cooking times generally range from 3-4 minutes per side, but this may vary depending on the thickness of the fillets.
Yes, you can prepare the avocado salsa in advance. However, avocados tend to brown quickly. To minimize browning, consume within a few hours or add extra lime juice to help preserve its color.
Mild white fish such as cod, tilapia, or halibut work well for this recipe. These fish have a delicate flavor that complements the salsa beautifully.
Yes, you can substitute the red hot chili peppers with jalapeños for a milder heat or omit them entirely for a non-spicy version. Adjust to your taste preference.
Store leftover fish in an airtight container in the refrigerator for up to 2 days. The avocado salsa should also be stored in a separate container and consumed within 1 day for best freshness.
Tips:
- Choose the Right Fish: Opt for a fresh, high-quality white fish such as cod, halibut, or snapper for the best flavor and texture.
- Perfectly Ripe Avocado: Ensure your avocado is ripe but firm to achieve the best consistency for the salsa. It should give slightly when pressed but not feel mushy.
- Chop Evenly: For the best presentation and eating experience, chop all salsa ingredients into uniform, bite-sized pieces.
- Adjust Spice Level: If you prefer a milder salsa, remove the seeds and membranes from the chili peppers before chopping to reduce the heat.
- Cooking the Fish: Cook the fish to an internal temperature of 145°F (63°C) to ensure it is safely done while remaining moist and flaky.
Nutrition per serving
4 ServingsCalories 330kcal
Protein 33g
Carbohydrates 9g
Fiber 4.00g
Sugar 2.51g
Fat 20g
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