Skillet White Fish & Tangy Avocado Tomato Salsa
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Skillet White Fish with Tangy Avocado Tomato Salsa

Course: Main Course
Cuisine: Mexican
Keyword: salsa, fish, pan fry, quick cooking
Servings: 4


  • 1 avocado chopped
  • 2 tomatoes chopped
  • ¼ cup onion diced
  • 2 tablespoons fresh cilantro chopped
  • 2 tablespoons fresh lime juice
  • teaspoon salt or to taste
  • teaspoon black pepper or to taste
  • pounds white fish filet like tilapia, trout, walleye
  • 3 tablespoons olive oil divided
  • ¼ teaspoon salt or to taste
  • ¼ teaspoon black pepper or to taste


  • Prepare the salsa by combining avocado, tomato, onion, cilantro, olive oil, lime juice, salt and pepper. Set aside.
  • Season fish with salt and pepper.
  • In large skillet, heat 2 tablespoons of olive oil over medium heat. When oil is hot, but not smoking, add fish, skin side up.
  • Cook until the edges start to turn opaque and firm, about 3 minutes. Turn the fish over and cook until it is just opaque in the center, about 2-3 minutes longer.
  • Top each fillet with the salsa and serve immediately.