Be sure not to zest the lime’s pith (the white, bitter part of the rind). For the most vibrant-colored avocado-lime sauce, use yellow tomatoes instead of red ones.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 20 minutes
Serves: 4
Ingredients
- 1 mini cucumber
- 1 cup mixed cherry tomatoes
- 1 lime
- ½ avocado
- ¼ tsp. + ¼ tsp. kosher salt
- 4 6 oz. boneless, skinless white fish fillets (see note below)
- 2 Tbs. extra-virgin olive oil
- 1 raw cob corn, kernels cut off
Instructions
- Chop the cucumber and tomatoes.
- Lightly zest, then juice, the lime. It should yield about 2 Tbs. juice.
- Make the avocado-lime sauce: In a blender, purée the cucumber, lime zest and juice, avocado, ¼ tsp. salt, and half the tomatoes until very smooth.
- Blot the fish dry with a paper towel. Season with the remaining ¼ tsp. salt.
- In a large nonstick pan over medium heat, heat the oil until shimmering. Sauté the fish until browned, 2–3 minutes.
- Gently turn over the fish and reduce the heat to medium-low. Sauté until the fish easily flakes, 30 seconds to 5 minutes, depending on the thickness of the fillets.
- Remove to a platter. Top with the avocado-lime sauce, corn, and remaining tomatoes.
Note: Use a sustainable variety of cod, haddock, tilapia, or other white fish. Look for the MSC blue certification logo or go to SeafoodWatch.org.
Nutrition Information
Per serving (1 fillet, ½ cup vegetables, ¼ cup sauce):
- Calories: 290
- Total fat: 13 g
- Sat fat: 2.5 g
- Carbs: 10 g
- Fiber: 3 g
- Total sugar: 3 g
- Added sugar: 0 g
- Protein: 36 g
- Sodium: 340 mg
