Pan Seared Cod with Avocado Cream

Entrees, Fish | May 2, 2016 | By

So scrumptious and so quick and easy! You will absolutely love the avocado cream! Use any fish you like, I used cod, but tilapia or catfish would also be good choices.

Serves 2

  • 2 skinless cod fillets
  • 1/2 cup of flour
  • 1/2 tsp of salt
  • 1/4 tsp of pepper
  • 1/4 tsp of granulated garlic or garlic powder
  • 1/2 tsp of paprika
  • 3 Tbs of oil

    Avocado Cream

  • 1 large avocado
  • juice from 1/2 of a lime
  • 2 Tbs of fresh cilantro
  • 2 small jalapeno peppers, seeded and chopped
  • 3 cloves of garlic, smashed
  • 1 tsp of cumin
  • 1 tsp of salt
  • 1/4 tsp of pepper
  • 1/2 cup of plain greek yogurt


Start by making the avocado cream:  Using a blender, add in the avocado, lime juice, cilantro, jalapenos, garlic, cumin, salt & pepper and yogurt, blend until very smooth, taste and add more salt if needed. In a shallow pie plate, combine the flour, salt & pepper, garlic and paprika. Dredge the fish lightly.DSC03876DSC03878Heat the oil in a non stick skillet or a cast iron skillet over medium/high heat. Add the fish to the skillet and cook for 4 -5 minutes on each side, til light golden brown. Transfer to a plate and spoon on the avocado cream sauce. You will have more sauce then you need, store in the fridge and use as a dip, it’s delicious!



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