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Pan-Seared Cod with Peach-Avocado Salsa & Jasmine Rice Recipe

Pan-Seared Cod with Peach-Avocado Salsa & Jasmine Rice recipe


This is a yummy fish dish with a sweet and creamy salsa. We cook soft rice and put a piece of fish on top. Then we add a mix of peach, avocado, and herbs. It's fresh and makes you feel good!


1 1/2 cups jasmine rice
3 cups water
1/4 teaspoon salt
1 tablespoon olive oil
4 cod fillets (6 ounces each)
1/4 teaspoon black pepper
2 ripe peaches
1 large avocado
1 small red onion
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh mint
1 lemon


Rinse the jasmine rice in a colander and transfer to a medium saucepan. Add 3 cups of water and 1/4 teaspoon of salt; bring to a boil.
Once boiling, reduce the heat to low, cover, and simmer until the rice is tender and the water is absorbed, about 15 minutes. Remove from heat and let it stand, covered, for 5 minutes.
While the rice cooks, wash the peaches and cut the flesh away from the pit. Small dice the peaches and transfer to a large bowl.
Halve and pit the avocado; scoop out the flesh and small dice. Add to the bowl with the peaches.
Peel and finely chop the red onion, then add to the peach and avocado mixture.
Chop the basil and mint leaves and add to the salsa mixture.
Cut the lemon in half and squeeze the juice into the salsa, being careful to remove any seeds. Gently mix the salsa and set aside.
Heat the olive oil in a large pan over medium-high heat. Season the cod fillets with black pepper and a pinch of salt.
Place the cod in the pan and cook until golden brown and the fish flakes easily with a fork, about 3 to 4 minutes per side.
To serve, spoon the jasmine rice onto plates, top with a cod fillet, and spoon the peach-avocado salsa over the fish. Enjoy!

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