Wednesday, January 18, 2012

Chili Lime Cod Loins with Avocado Salsa

This is most certainly a nod to Monica's dish (that I LOVE and make so frequently that I had to start messing with the recipe to change it up...) Cayenne Chicken with Avocado Salsa

Ingredients:
  • 4 cod loins (1 lb)
  • 2 avocados, diced
  • 1 tomato, diced
  • 2 limes, halved
  • Salt, pepper
  • Chili powder

Directions:
1. Prep salsa by combining avocado, tomato, and 1 lime in a bowl. Fold it together and let it chill in the fridge.
2. Season the cod loins with salt, pepper, and a light smattering of chili powder.
3. Heat a saute pan or skillet on medium high heat, just until it starts to smoke. Reduce heat to medium and place cod loins on pan. Nudge with a spatula once a minute to see if they're ready to flip. They're not ready to flip until they stop nudging back (3-4 minutes). Flip 'em when they're ready, and let cook another 1-2 minutes.
4. When fish is done, squeeze the remaining lime over the cooked pieces. Top with avocado salsa and serve with long grain rice. Yum!

1 comment:

  1. Rice? You're allowed to carb it up again? Nice! Also one more tip to add to this - technically you are supposed to dry off the fish prior to seasoning it and throwing it in the skillet. I have no idea how necessary that step is since I have always done it that way (because Alton Brown told me to).

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