main course | pescatarian | dairy free
I’ve been craving food that feels fresh and focused.
This dish is perfect for Lent and full of bright herbs and heat. It also happens to be my version of cooking something green for St Patrick’s Day. Festive enough to celebrate, but still keeping it fish-friendly.
It’s simple, bold, and feels like something I could see on a future menu.
Recipe below.
Seared Fish with Spicy Avocado Sauce
If you are looking for an easy way to get an impressive and healthy dinner on the table in no time, this dish is for you. The crispy seared salmon together with my creamy avocado nuoc mam sauce is the perfect pairing you didn't know you needed. This dish is inspired by the now closed Mr. Donahue's in NYC (RIP). The sauce is guac meets nuoc mam, and can be used on just about anything. I especially love it on tacos. You will learn how to sear fish properly and make this quick and easy delicious sauce.
Ingredients
Method
For the spicy avocado sauce
- For the spicy avocado sauce, place everything in the blender and blend until smooth. Lasts for 2-3 days in the refrigerator in an airtight container.
For the seared fish
- Heat a clean saute pan on high heat and hover your hand over it to check once it gets really hot.
- Add in oil and swirl it around to coat the bottom of the pan. Once oil is in the pan, it is time to season the fish.
- Season fish and place the skin side down onto the pan ensuring that the oil is coated on the pan. Press the fish down so that the skin is flat and directly touching the hot pan. Once it stays put, leave it there to cook for about 3 minutes or until you see the edges of the fish turn brown.
- Flip the fish and continue cooking for 2-4 minutes depending on the thickness of the fish and how cooked you like it.
- Serve with the sauce and garnish with cilantro and lime wedges.
