Serve immediately for best texture, as avocado can brown over time.
Store leftover fish and salsa separately in airtight containers in the fridge for up to 1–2 days.
Variations:
Swap fish for shrimp or scallops for a seafood twist.
Add a pinch of chili powder to the fish marinade for extra heat.
Use mango instead of tomato in the salsa for a sweeter tropical flavor.
FAQ:
Q: Can I bake the fish instead of pan-searing?
A: Yes! Bake at 400°F (200°C) for 12–15 minutes, depending on thickness, and spoon sauce over before serving.
Q: Is this recipe suitable for meal prep?
A: Yes, but keep the avocado salsa separate until serving to prevent browning.
