Pan Seared Cod with Avocado Cream Sauce
This oh so simple recipe for pan seared cod with avocado cream sauce is a ridiculously quick and ridiculously delicious weeknight dinner option! Tender white fish with a perfectly seasoned golden crust, and a creamy avocado sauce with just a little bit of spice for spooning the top. tacos!
Servings: 2
Ingredients
Fish
- 2 (6-8 ounce) skinless cod fillets
- ½ cup all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 3 tablespoons vegetable oil
Avocado Cream Sauce
- 1 large avocado
- ½ medium lime, juiced
- 2 tablespoons cilantro, chopped
- 2 medium jalapeno peppers, seeded and chopped
- 3 cloves garlic, smashed
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup sour cream
Instructions
Avocado Cream Sauce
- In the bowl of your blender, add avocado, lime juice, cilantro, jalapenos, garlic, cumin, salt & pepper and sour cream, blend until smooth. Chill until ready to serve.
Fish
- On a plate or a wide bowl, combine flour, salt, pepper, garlic and paprika.
- Use paper towels to pat the cod completely dry on all sides. (Removing moisture is essential for a crisp sear.) Season both sides with salt and black pepper. Dredge the fish lightly to cover on all sides.
- Add oil to a large skillet set over medium-high heat. Allow the oil to heat until shimmering. The pan should be hot before adding the fish.
- Place the cod in the skillet. Do not move it. Cook for 3-4 minutes, or until the bottom forms a golden-brown crust and releases easily from the pan.
- Carefully flip the cod and cook for an additional 3-4 minutes, depending on thickness. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F.
- Remove from the skillet and let rest for 1-2 minutes.
- Transfer to a plate and spoon on the avocado cream sauce.
- Serve Immediately.