Pat fish dry with a paper towel. Season with salt and pepper on both sides. In a large sauté pan, heat 1 tsp olive oil over medium heat until glistening, but not smoking.
Add the fish to the pan and sauté 2-3 minutes, depending on thickness of the fillets, until the edges begin to turn white. Don’t move the fish during this time. Flip fish and cook an additional 2-3 minutes or until fish is flaky, opaque and cooked through. Remove from pan and divide onto four dishes.
Top each with 2 tablespoons Drew’s Organic Mango Habanero Hot Salsa and ¼ avocado. Serve with lemon or lime wedges.
Jenny Shea Rawn MS, MPH, RD is a Cape-Cod, Massachusetts based Registered Dietitian, nutrition communications consultant and healthy food blogger at My Cape Cod Kitchen.
- 1 tsp. olive oil
- 1 lb. cod fillets, cut into 4 equal portions (or any white fish of your choice)
- 1 avocado, thinly sliced
- 1/2 cup Drew's Mango Habanero Hot Salsa
- Lemon or Lime Wedges