Trinidadian · beginner
Trinidadian Pan-Seared Cod Fillets With Chadon Beni Avocado Salsa
Crispy pan-seared cod fillets topped with a vibrant, herb-packed salsa made from fresh chadon beni, ripe avocado, lime, and sweet peppers.
- PREP TIME
- 15 min
- COOK TIME
- 10 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Combine diced avocado, red bell pepper, minced chadon beni, garlic, scotch bonnet, lime juice, 1 tablespoon olive oil, and 0.5 teaspoon salt in a bowl.
- 02
Gently toss the salsa until combined, then cover and set aside at room temperature while preparing fish.
- 03
Pat cod fillets dry with paper towels and sprinkle both sides evenly with salt and black pepper.
- 04
Heat remaining tablespoon of olive oil in a large skillet over medium-high heat until shimmeringly hot.
- 05
Add cod fillets to the skillet and sear undisturbed for 4 minutes until a crisp, golden crust forms.
- 06
Flip carefully and cook for an additional 3 minutes until cod is opaque throughout and flakes easily with a fork.
- 07
Transfer fish to serving plates and spoon the chadon beni avocado salsa generously over each fillet.
A LITTLE KITCHEN KNOW-HOW
High-Heat Fish Searing
Searing dry fish fillets in a preheated hot skillet creates a crisp crust while maintaining juicy moisture inside.
Notes from the kitchen
- Chadon beni (culantro) has a bolder, herbs-forward flavor than standard cilantro, but cilantro makes a great substitute if unavailable.
- Patting the fish very dry guarantees a golden sear rather than steaming.
- Original home-cooking adaptation inspired by Trinidadian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.