YOUR SOLIN GENERATED RECIPE
Seared Cod with Steamed Asparagus and Fresh Tomato Salsa
Pan-seared cod served with tender steamed asparagus and a hand-chopped tomato salsa, finished with a burst of zesty lime.
INGREDIENTS
7.5 ounces Cod Fillet
1 cup Asparagus
0.5 cup diced Roma Tomato
1 tablespoon minced Red Onion
1 teaspoon Avocado Oil
1 tablespoon Lime Juice
1 tablespoon chopped Fresh Cilantro
PREPARATION
In a small bowl, combine the diced Roma tomatoes, finely chopped red onion, lime juice, and fresh cilantro to create the salsa.
Place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until tender-crisp and bright green.
Pat the cod fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat.
Carefully place the cod in the hot skillet and sear for 3 to 4 minutes per side until the fish is opaque and flakes easily with a fork.
Plate the seared cod alongside the steamed asparagus and top the fish generously with the fresh tomato salsa.