Pan-seared cod in salsa with queso fresco Recipe

Fish is packed with protein and cooks rapidly in a skillet. Lightly seasoned cod is grilled and cooked in salsa. Add sour cream, avocado, or queso.  

– 12 oz. cod, boneless fillet – 1 tsp ground cumin – 1 tsp chili powder – ¼ tsp salt – 1 tbsp olive oil – ½ cup chunky salsa – ¼ cup sour cream – ½ (3½ oz.) avocado – 2 oz. queso fresco or cheddar cheese


Salt, cumin, and chili powder should be spread on both sides of the fish pieces.  Set the pan on high heat and add the oil.  


Put the fish in the hot oil and cook for one and a half minutes on each side. Turn down the heat and pour the salsa around the filets.  

For three to four minutes, cook the fish in the salsa. Put the fish on a plate and pour the salsa all over it.  

Put it out with sour cream, avocado, and broken up queso fresco. If you want, you can add a wedge of lime and chopped fresh cilantro as a garnish.  

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