Fish Pacific Cod Avocado Sauce Recipes

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FISH (PACIFIC COD) & AVOCADO SAUCE



Fish (Pacific Cod) & Avocado Sauce image

Provided by colorfulrecipes.com

Time 40m

Yield 2

Number Of Ingredients 13

Pacific Cod - 2 servings
Fresh Lemon Juice
Olive Oil
Black Pepper
Seasoned Salt
Cumin
Cajun Seasoning
Paprika
Avocado - 1 ripe avocado provides generous amount for 2 servings of fish
Fresh Lemon Juice - 1/2 small lemon
Mustard - 1 tbsp or to taste
Olive Oil - to taste
Seasoned Salt - to taste

Steps:

  • Preheat oven to 350ºF.
  • Pour lemon juice over fish in a glass baking dish.
  • Brush fish with a bit of olive oil.
  • Sprinkle with pepper, salt, cumin, cajun seasoning and paprika to taste.
  • Bake for 25 to 30 minutes or until fish flakes easily when tested with a fork.
  • Serve with your favorite sides such as rice and mixed veggies.
  • Mash Avocado and combine all other ingredients.
  • Mix well and refrigerate until fish is done.

FISH TACOS WITH AVOCADO SAUCE



Fish Tacos with Avocado Sauce image

"I grew up in Alaska where halibut was readily available for recipes like this. A good friend, who normally doesn't eat fish, went back for fourth helpings of these flavorful tacos." -Cortney Claeson, Spokane, Washington

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 26

1/4 cup lemon juice
1 tablespoon olive oil
3 garlic cloves, minced
1 pound halibut or tilapia fillets
SAUCE:
2 medium ripe avocados, divided
1/4 cup fat-free sour cream
1/4 cup reduced-fat mayonnaise
1 tablespoon lime juice
1 garlic clove, minced
1 teaspoon dill weed
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley flakes
Dash cayenne pepper
SALSA:
1 medium tomato, seeded and chopped
1 small red onion, chopped
4-1/2 teaspoons chopped seeded jalapeno pepper
1 tablespoon minced fresh cilantro
1-1/2 teaspoons lime juice
1 garlic clove, minced
1/8 teaspoon salt
TACOS:
8 flour tortillas (6 inches)
2 cups shredded cabbage

Steps:

  • In a large resealable plastic bag, combine the lemon juice, oil and garlic. Add the halibut; seal bag and turn to coat. Refrigerate for 30 minutes., For sauce and salsa, peel and cube avocados. In a small bowl, mash 1/4 cup avocado. Stir in the remaining sauce ingredients. Place remaining avocados in a small bowl; stir in the remaining salsa ingredients. Refrigerate sauce and salsa until serving., Drain fish and discard marinade. Broil halibut 4-6 in. from the heat for 8-10 minutes or until fish flakes easily with a fork. Place fish on the center of each tortilla. Top each with 1/4 cup cabbage, about 1 tablespoon sauce and 1/4 cup salsa.

Nutrition Facts : Calories 545 calories, Fat 27g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 732mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 7g fiber), Protein 34g protein.

COD WITH WARM AVOCADO SALSA



Cod with Warm Avocado Salsa image

Easy recipe, if you don't like chervil use parsley instead. Note that this one serving, use your own judgement for the salsa if you make more servings.Depending on the sweetness of the tomatoes I sometimes add a bit of sugar to the salsa. You can also use catfish or haddock.

Provided by PetsRus

Categories     Lunch/Snacks

Time 40m

Yield 1 serving(s)

Number Of Ingredients 9

6 -8 ounces cod fish fillets
1 tablespoon olive oil
salt
fresh ground black pepper
1 tablespoon white wine vinegar
1/2 lime, juice of, more to taste
5 cherry tomatoes, deseeded and quartered (or more)
1/2 avocado, peeled,stoned and chopped
1 -2 teaspoon fresh chervil, chopped

Steps:

  • Sprinkle salt and pepper on the cod.
  • Heat the oil in a medium frying pan.
  • Pan-fry the cod for 5-6 minutes or until just cooked through.
  • Add the white wine vinegar and lime juice.
  • Cook for a further 30 seconds.
  • Remove the fish and place on a serving plate, keep warm.
  • Stir the tomatoes, avocado and chervil into the pan until warmed through.
  • Do a taste check, add more lime juice if needed.
  • Place the warmed salsa on the fish and serve.

GRILLED FISH WITH CHUNKY AVOCADO SALSA



Grilled fish with chunky avocado salsa image

Add some oomph to white fish with salsa and avocado - it'll remind you of Mediterranean nights

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 15m

Number Of Ingredients 7

1 ripe avocado
2 ripe plum tomatoes , each chopped into 6
1 small red onion , finely sliced
3 tbsp olive oil , plus some for drizzling
juice half a lemon or 1 lime
small bunch coriander , leaves only
2 x 140g/6oz fish fillets, such as Pacific cod or halibut, skin on

Steps:

  • Halve and stone the avocado and use a teaspoon to scoop chunks of the flesh into a bowl. Gently mix all the other ingredients, except the fish, in with the avocado, then set aside.
  • Heat a griddle pan until very hot. Season the fish with pepper, and salt if you want, then drizzle with a little olive oil. Griddle the fillets for 2-3 mins on each side until charred and cooked through. Serve with the avocado salad.

Nutrition Facts : Calories 423 calories, Fat 32 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 0.25 milligram of sodium

BAKED FISH WITH AVOCADO AND TOMATO



Baked Fish With Avocado and Tomato image

Make and share this Baked Fish With Avocado and Tomato recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

4 fish fillets (halibut is good or red snapper)
2 tablespoons extra virgin olive oil
1/4 teaspoon fresh ground pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1/2 teaspoon salt
2 ripe medium tomatoes, seeded and diced
1 ripe avocado, peeled and diced (preferably Haas, the very dark skinned variety)

Steps:

  • Heat oven to 350°F.
  • Line a rimmed baking sheet with foil, for easy cleanup.
  • Brush both sides of fish with 1 tablespoon oil, place on lined pan.
  • Sprinkle fish with 1/8 teaspoon pepper, the garlic powder, basil and marjoram and 1/4 teaspoon salt.
  • Bake 7 to 10 minutes or until fish is just barely opaque at centre.
  • Meanwhile put tomato and avacado into medium bowl, add remaining 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper.
  • Toss to mix and coat.
  • Serve over fish.

Nutrition Facts : Calories 341.3, Fat 15.8, SaturatedFat 2.3, Cholesterol 99, Sodium 438, Carbohydrate 7, Fiber 4.2, Sugar 2, Protein 42.7

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