Spiced Baked Fish with Avocado Salsa

The next time you find a really good fish fillet like the monchong we enjoyed here, consider baking it with this scrumptious and quick spice rub and topping with avocado salsa. The spice rub adds flavor without overwhelming the fish, and the salsa makes it a company dinner.

Course Dinner, Main Dish

Cuisine American

Keyword baked monchong, dairy-free recipe, easy baked fish, fish with avocado salsa, fish with spice rub, gluten-free baked fish, spiced baked fish

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 300kcal

Author Beth Allingham

Equipment

Stainless Steel Baking Pan

Ingredients

1 pound fish fillet such as monchong, halibut, flounder, tilapia or snapper
½ teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon ground cumin
¼ teaspoon sea salt or to taste
1 teaspoon honey
2 teaspoons olive oil
2 avocados seeded, peeled, and diced
⅓ cup fresh cilantro leaves minced
2 teaspoons apple cider vinegar
1-2 tablespoons fresh lemon juice
3-4 tablespoons red onion finely chopped
pink sea salt to taste about ½ teaspoon

Instructions

Place the fish fillet on parchment or a silicone liner on a baking sheet, skin side up, if it has skin.
In a small bowl, stir together garlic powder, smoked paprika, ground cumin, sea salt, honey, and olive oil.
Rub a little bit of the seasoning blend on the skin side of the monchong, then flip it over so that the flesh side of the fish is up. Rub the rest of the seasoning blend onto the fish.
Allow to marinate for 15 minutes, while the fish comes to room temperature and you preheat the oven to 350 degrees F.
Bake for 15-18 minutes, until the flesh flakes with a fork. The amount of time will depend on the thickness of your fillet and how soft you want the inside to be.
To make the salsa while the fish is baking, in a small bowl combine avocado, cilantro, apple cider vinegar, lemon juice, red onion, and salt to taste.
Remove the pan from the oven and transfer the fish to a platter or serve from the baking pan (our lazy preference).
Top the monchong with avocado salsa and garnish with extra cilantro. Serve with brown rice or quinoa.

Notes

Bringing the fish to room temperature before baking will ensure that the fish will less likely be underdone in the center.

Thanks for the recipe inspiration from this site

Nutrition