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Blackened Cod with Avocado Lime Sauce

This is a quick and simple Pan-Seared Cajun Blackened Cod with Avocado Cream Sauce that makes for a perfect summer meal! This meals consists of perfectly seasoned cod with a creamy avocado sauce on top of cilantro rice. It can be made in under 20 minutes and makes for a light, fresh, and flavorful meal.
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: American, Mediterranean
Keyword: Fish, Gluten Free, Pescetarian
Servings: 4
Calories: 595kcal
Author: Kaelyn McCann

Ingredients

  • 1 cup pico de gallo

Cilantro Rice

  • 1 cup jasmine or white rice
  • 1 cup coconut milk
  • 1 cup water
  • ⅓ cup cilantro chopped
  • 1 lime freshly squeezed

Avocado Lime Cream Sauce

  • 2 avocados
  • 2 limes freshly squeezed
  • ¼ cup cilantro chopped
  • ¼ cup plain greek yogurt
  • ⅓ cup coconut milk
  • 1 tsp chili powder
  • salt & pepper to taste

Fish

  • 4 fillets cod
  • 4 tbsp cajun blackened seasoning
  • 2 tbsp olive oil

Buttery Garlic Asparagus

  • 1 bundle asparagus
  • 6-8 cloves garlic chopped
  • 3 tbsp butter

Instructions

Cilantro Rice

  • Cook 1 cup of rice according to package, use one cup of water and one cup of coconut milk instead of the standard two cups of water.
  • Once rice is cooked, add freshly squeezed lime and cilantro and mix well.

Avocado Cream Sauce

  • In a blender or food processor, add avocado, freshly squeezed lime, cilantro, yogurt, coconut milk, chili powder, salt, and pepper and blend.
  • Pour into a jar to store in your fridge, or use right away.

Fish

  • Season cod with blackened seasoning till it is completely covered on both sides of fish.
  • Over medium heat, heat oil in a medium sauce pan until the oil shimmers and add fish.
  • Cook about 2-4 minutes on each side or until completely cooked.

Buttery Garlic Asparagus

  • In a different medium sized saucepan, heat butter and garlic over medium heat. Add asparagus once butter is completely melted and saute about 5-10 minutes or until asparagus is soft, but not soggy.
  • Season to taste with salt & pepper.

Plating

  • Add ¾ cup of rice to a place. Then place cod on top of the rice. Place a spoonful of pico on top of fish. Drizzle avocado sauce over the rice, cod, and pico. Feel free to add more lime, cilantro, or salt/pepper to taste. Add a small side of asparagus next to the fish.

Notes

Macronutrients (per serving):
Protein- 48g
Net Carbs- 27g
Fat- 30g 
*All nutritional information is an estimate*