Ingredients with Measurements:
- 4 fish fillets (tilapia, cod, or any white fish)
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 2 ripe avocados, diced
- 1/2 red onion, diced
- 1 jalapeno pepper, seeded and diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, mix together olive oil, paprika, cumin, chili powder, salt, and pepper.
3. Rub the spice mixture onto both sides of the fish fillets.
4. Place the fish fillets on the grill or grill pan and cook for 3-4 minutes per side, or until the fish is cooked through and flakes easily with a fork.
5. While the fish is cooking, prepare the avocado salsa. In a medium bowl, combine diced avocados, red onion, jalapeno pepper, cilantro, and lime juice. Mix well.
6. Serve the grilled fish with the avocado salsa on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 8-10 minutes
Temperature:
- Grill or grill pan at medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 18g
- Carbohydrates: 12g
- Protein: 22g
Substitutions for ingredients:
- Any white fish can be used in place of tilapia or cod.
- If jalapeno pepper is too spicy, substitute with a milder pepper or omit altogether.
Variations:
- Add diced tomatoes or mango to the avocado salsa for a sweeter flavor.
- Use a different spice blend, such as Cajun or Italian seasoning, for a different flavor profile.
Tips and tricks:
- Make sure the grill or grill pan is hot before adding the fish to prevent sticking.
- Use a fish spatula to flip the fish fillets without breaking them.
- To make the avocado salsa ahead of time, mix all ingredients except for the avocado and add the diced avocado just before serving.
Storage instructions:
- Store leftover fish and avocado salsa separately in airtight containers in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat fish in the microwave or oven until heated through.
- Avocado salsa does not need to be reheated.
Presentation ideas:
- Serve the fish and avocado salsa on a bed of rice or quinoa for a complete meal.
- Garnish with additional cilantro or lime wedges.
Pairings:
- Serve with a side of roasted vegetables or a green salad.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Caesar salad
Troubleshooting advice:
- If the fish sticks to the grill or grill pan, use a fish spatula to gently loosen it from the surface.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Wash hands and surfaces thoroughly before and after handling raw fish.
Food history:
- Grilled fish is a popular dish in many cultures, including Mediterranean and Latin American cuisine.
Flavor profiles:
- Spicy, smoky, fresh, tangy
Serving suggestions:
- Serve with a cold beer or a glass of white wine.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican