Editorial sample recipeTrinidadianbeginnerGluten-FreeDairy-FreeHalal

Trinidadian Pan-Seared Cod Fillets With Chadon Beni Avocado Salsa

Name: Trinidadian Pan-Seared Cod Fillets With Chadon Beni Avocado Salsa
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Trinidadian
Ingredients: 1.5 lbs cod fillets, patted dry; 3 tbsp fresh chadon beni, culantro or cilantro, finely minced; 1 large ripe avocado, diced; 1 cup sweet red bell pepper, finely diced; 2 tbsp fresh lime juice; 1 clove garlic, minced; 0.25 tsp scotch bonnet pepper, finely minced; 2 tbsp olive oil

Crispy pan-seared cod fillets topped with a vibrant, herb-packed salsa made from fresh chadon beni, ripe avocado, lime, and sweet peppers.

Prep: 15 min
Cook: 10 min
Total: 25 min

Technique to learn

High-Heat Fish Searing

Searing dry fish fillets in a preheated hot skillet creates a crisp crust while maintaining juicy moisture inside.

Instructions

Step 1: Combine diced avocado, red bell pepper, minced chadon beni, garlic, scotch bonnet, lime juice, 1 tablespoon olive oil, and 0.5 teaspoon salt in a bowl.
Step 2: Gently toss the salsa until combined, then cover and set aside at room temperature while preparing fish.

Step 3: Pat cod fillets dry with paper towels and sprinkle both sides evenly with salt and black pepper.

Step 4: Heat remaining tablespoon of olive oil in a large skillet over medium-high heat until shimmeringly hot.

Step 5: Add cod fillets to the skillet and sear undisturbed for 4 minutes until a crisp, golden crust forms.

Step 6: Flip carefully and cook for an additional 3 minutes until cod is opaque throughout and flakes easily with a fork.

Step 7: Transfer fish to serving plates and spoon the chadon beni avocado salsa generously over each fillet.

Cooking tips

Chadon beni (culantro) has a bolder, herbs-forward flavor than standard cilantro, but cilantro makes a great substitute if unavailable.
Patting the fish very dry guarantees a golden sear rather than steaming.
Original home-cooking adaptation inspired by Trinidadian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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