Pan-Seared White Fish with Roasted Peppers and Avocado Salsa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared White Fish with Roasted Peppers and Avocado Salsa

YOUR SOLIN GENERATED RECIPE

Pan-Seared White Fish with Roasted Peppers and Avocado Salsa

Pan-seared cod and shrimp served with charred bell peppers and a zesty cucumber-avocado salsa, finished with a squeeze of fresh lime for a bright, creamy bite.

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NUTRITION

442kcal
Protein
52.6g
Fat
18.2g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

8.8 oz Cod Fillet

0.9 oz Shrimp

60g Avocado

150g Red Bell Pepper

50g Cucumber

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lime Juice

Fresh Cilantro, Cumin, Salt, and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and slice the red bell peppers into strips.

  • 2

    Toss the peppers with a small drizzle of the olive oil and roast for 15-20 minutes until slightly charred.

  • 3

    While peppers roast, finely dice the avocado and cucumber.

  • 4

    In a small bowl, combine the avocado, cucumber, lime juice, and chopped cilantro to create the salsa.

  • 5

    Season the cod fillet and shrimp with salt, pepper, and a pinch of cumin.

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 7

    Sear the cod for 3-4 minutes per side until opaque and flaky.

  • 8

    Add the shrimp to the pan during the last 3 minutes of cooking, searing until pink and firm.

  • 9

    Plate the roasted peppers, top with the pan-seared fish and shrimp, and finish with a generous spoonful of the avocado salsa.

Pan-Seared White Fish with Roasted Peppers and Avocado Salsa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared White Fish with Roasted Peppers and Avocado Salsa

YOUR SOLIN GENERATED RECIPE

Pan-Seared White Fish with Roasted Peppers and Avocado Salsa

Pan-seared cod and shrimp served with charred bell peppers and a zesty cucumber-avocado salsa, finished with a squeeze of fresh lime for a bright, creamy bite.

NUTRITION

442kcal
Protein
52.6g
Fat
18.2g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

8.8 oz Cod Fillet

0.9 oz Shrimp

60g Avocado

150g Red Bell Pepper

50g Cucumber

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lime Juice

Fresh Cilantro, Cumin, Salt, and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and slice the red bell peppers into strips.

  • 2

    Toss the peppers with a small drizzle of the olive oil and roast for 15-20 minutes until slightly charred.

  • 3

    While peppers roast, finely dice the avocado and cucumber.

  • 4

    In a small bowl, combine the avocado, cucumber, lime juice, and chopped cilantro to create the salsa.

  • 5

    Season the cod fillet and shrimp with salt, pepper, and a pinch of cumin.

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 7

    Sear the cod for 3-4 minutes per side until opaque and flaky.

  • 8

    Add the shrimp to the pan during the last 3 minutes of cooking, searing until pink and firm.

  • 9

    Plate the roasted peppers, top with the pan-seared fish and shrimp, and finish with a generous spoonful of the avocado salsa.