So scrumptious and so quick and easy! You will absolutely love the avocado cream! Use any fish you like, I used cod, but tilapia or catfish would also be good choices.
Ingredients:
Serves 2
- 2 skinless cod fillets
- 1/2 cup of flour
- 1/2 tsp of salt
- 1/4 tsp of pepper
- 1/4 tsp of granulated garlic or garlic powder
- 1/2 tsp of paprika
- 3 Tbs of oil
Avocado Cream
- 1 large avocado
- juice from 1/2 of a lime
- 2 Tbs of fresh cilantro
- 2 small jalapeno peppers, seeded and chopped
- 3 cloves of garlic, smashed
- 1 tsp of cumin
- 1 tsp of salt
- 1/4 tsp of pepper
- 1/2 cup of plain greek yogurt
Directions:
Start by making the avocado cream: Using a blender, add in the avocado, lime juice, cilantro, jalapenos, garlic, cumin, salt & pepper and yogurt, blend until very smooth, taste and add more salt if needed. 
In a shallow pie plate, combine the flour, salt & pepper, garlic and paprika. Dredge the fish lightly.
Heat the oil in a non stick skillet or a cast iron skillet over medium/high heat. Add the fish to the skillet and cook for 4 -5 minutes on each side, til light golden brown.
Transfer to a plate and spoon on the avocado cream sauce. You will have more sauce then you need, store in the fridge and use as a dip, it’s delicious!
