Pan-Seared Cod with Mango-Avocado Salsa

By AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

Crisp-topped cod fillets paired with a vibrant salsa of diced mango, avocado, and fresh cilantro for a refreshing, tropical finish. This Puerto Rican-inspired seafood recipe, ready in about 18 minutes, pairs cod fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (6 oz each) cod fillets
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp all-purpose flour
• 1 tbsp olive oil
• 1, diced mango
• 1, diced avocado
• 1/4 cup, finely diced red onion
• 1/4 cup, chopped cilantro
• 1, juiced lime
• 1/4 tsp chili powder

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Pat 4 cod fillets dry with paper towels. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper, then dredge in 2 tbsp all-purpose flour, shaking off excess.
2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add cod fillets and cook for 4 minutes per side until golden brown and flaky.
3. Step 3: While cod cooks, prepare salsa: In a bowl, combine 1 cup diced mango, 1 diced avocado, 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, 1 lime juice, and 1/4 tsp chili powder. Gently mix until combined.
4. Step 4: Serve cod immediately with mango-avocado salsa spooned over the top.