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!
