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 SalsaIngredients:
- 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!
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).
ReplyDelete