Description
A delicious twist on cod with a fresh salsa and queso fresco topping.
Ingredients
Scale
- 4 (6-ounce) cod fillets
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup diced tomatoes (fresh or canned)
- 1/4 cup diced red onion
- 1 jalapeño, seeded and minced
- 2 cloves garlic, minced
- 1 tablespoon lime juice
- 1/4 cup chopped fresh cilantro
- 1/2 cup crumbled queso fresco
Instructions
- Season the cod fillets with salt and black pepper on both sides.
- In a large skillet, heat the olive oil over medium-high heat. Once hot, add the cod fillets and cook for about 4-5 minutes on each side, or until the fish flakes easily with a fork and is golden brown. Remove from the skillet and set aside.
- In the same skillet, add the diced tomatoes, red onion, jalapeño, garlic, and lime juice. Cook for 3-4 minutes, stirring occasionally, until the mixture is heated through and the onions are softened.
- Stir in the chopped cilantro and remove the skillet from heat.
- To serve, place a cod fillet on each plate and top with the salsa mixture. Sprinkle crumbled queso fresco over the top.
Notes
- For added flavor, marinate the cod fillets in lime juice, garlic, and spices for 30 minutes before cooking.
- Substitute the cod with other firm white fish like halibut or tilapia for a different taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-Seared
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cod fillet with salsa
- Calories: 320
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg