Español
This pan seared cod with strawberry salsa is light, sweet and refreshing. Also very easy and fast to make. Try it out!
A few days ago I was walking through fragrant fields of scarlet strawberries in Oxnard, CA, learning about and enjoying (to be frank, eating) the sweet, red fruit.
During lunch, I was served a heavenly, fresh strawberry salsa with my steak. I thought, “I bet a salsa like this would taste great with fish, too.” The salsa featured strawberries, onion, jalapeño peppers, lime juice and basil; its colors reminded me of the classic Mexican “pico de gallo”salsa we eat so often.
RELATED POST: Strawberry Horchata
So when I got home with a few pounds of plump strawberries, I made my own version. It tastes lovely with Pacific cod, but feel free to use any white fish you like. This dish is fresh, colorful, fast and easy. Here it is:
RELATED POST: Strawberry Flan
If you make this pan seared cod with strawberry salsa, be sure to snap a photo and share it on social media with the #mamalatinatipsrecipes hashtag. I’d love to see it and share it as well.
Pan Seared Cod with Strawberry Salsa
Makes 4 servings
- 4 -2oz cod fillets or other white fish
- 1 pound fresh strawberries, washed
- 1/4 cup red onion, chopped
- 1 serrano pepper, seeded and finely chopped
- 25-30 fresh cilantro sprigs, washed and finely chopped
- the juice of 1/2 lime
- Salt and pepper to taste
- 2 tablespoons butter
Salt and pepper all sides of the cod fillets. Set aside.
Remove stems from strawberries and chop them to the size of your liking, I like rough bigger pieces.
Combine strawberries, onion, serrano peppers, cilantro and lime juice. Set aside.
Put one tablespoon of butter in a large skillet and let it melt over medium-high heat. Place two cod steaks in it and cook for 5-6 minutes on each side or until it reaches an internal temperature of 145 degrees Fahrenheit and flakes easily.
Take them out of the skillet and repeat with butter and 2 other fish steaks.
Right before serving, salt the strawberry salsa to taste. Cover each cod fillet with a generous portion of the strawberry salsa.
Enjoy!
This recipe is part of our annual 7 Weeks of Lenten Recipes 2016 event. Check out other yummy meatless recipes from my sister bloggers below, and check out different Lenten recipes in Spanish underneath my Pescado con Salsa de Fresas recipe. And if you need other meatless recipes right now, check out one of these:
- Silvia’s Mexican Tuna Salad
- Black Bean Burgers
- Quesadillas with Queso Fresco
- Chipotle Enfrijoladas
- Two-bean Vegetable Chili
- Cheese Entomatadas
- Cheese-filled Jalapeños
- Rajas and Corn Tacos
- Shrimp Cocktail
- Baked Yams and Potatoes with Veggie Burgers
Also, check out our Pinterest Lenten recipes board here.
Print the recipe
Pan Seared Cod with Strawberry Salsa
Ingredients
- 4 cod fillets or other white fish 2 oz each
- 1 pound fresh strawberries washed
- 1/4 cup red onion chopped
- 1 serrano pepper seeded and finely chopped
- 25-30 fresh cilantro sprigs washed and finely chopped
- the juice of 1/2 lime
- Salt and pepper to taste
- 2 tablespoons butter
Instructions
- Salt and pepper all sides of the cod fillets. Set aside.
- Remove stems from strawberries and chop them to the size of your liking, I like rough bigger pieces.
- Combine strawberries, onion, serrano peppers, cilantro and lime juice. Set aside.
- Put one tablespoon of butter in a large skillet and let it melt over medium-hight heat. Place two cod steaks in it and cook for 5-6 minutes on each side or until it reaches an internal temperature of 145 degrees Fahrenheit and flakes easily.
- Take them out of the skillet and repeat with butter and 2 other fish steaks.
- Right before serving, salt the strawberry salsa to taste. Cover each cod fillet with a generous portion of the strawberry salsa.
Nutrition
Notes
Did you make this recipe?
Tag @mamalatina on Instagram and hashtag it #mamalatinatips
- Creamy Coffee Flan Recipe - May 14, 2024
- Cantaloupe Agua Fresca Recipe - April 30, 2024
- Pineapple Agua Fresca Recipe (Agua de Piña) - April 27, 2024
