Skillet Fillets

The original recipe called for tilapia (or any white fish) and butter which I replaced with avocado. It was great!

Skillet Fillets with Cilantro Avocado Spread

Any mild white fish such as cod, flounder, or orange roughy would also be delicious. Yield: 2 servings (serving size: 1 fillet and about 1/2 the spread)

dash salt
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper
2 (6-ounce) cod fillets
Cooking spray
1 lemon, quartered
1/4 avocado
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon grated lemon rind
1/4 teaspoon paprika
dash salt

Combine first 3 ingredients; sprinkle over both sides of fish. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place fish in pan. Cook 3 minutes on first side the flip and sprinkle lemon juice over each fillet; cook second side until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish on a serving platter. Place avocado and remaining ingredients in a small bowl; stir until well blended. Serve with fish.
Yield 2 servings. Per serving (1 fillet and half the spread)= 188 Calories; 5g Fat (24.1% calories from fat); 31g Protein; 5g Carbohydrate; 1g Dietary Fiber; 73mg Cholesterol; 362mg Sodium

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