Mexican Themed Fish with Avocado Butter

I have been experimenting with avocado lately. The fruit is widely used, but often in very simple ways. If you have seen one avocado toast then you have seen them all. Nothing wrong with that but I feel that there are more interesting recipes to do with avocados.

So I created this lovely fragrant avocado butter. It’s very tasty and can be kept in the fridge or freezer to be whipped out, to be added to a dish. Can be mixed into pasta, placed on steak or grilled fish, or even spread on toast. Here I’ve used the avocado butter to enhance the flavour of fresh cod.

For the avocado butter, l like to still have some texture

Time: 1 hour

Yields: 2 portions


Avocado butter

50g avocado, soft

40g butter, soft

1 clove of garlic

1tsp fresh oregano

½ tsp Dried garlic

Lime zest

Salt flakes


½ tsp Cayenne pepper (add more or less depending on spice levels)


100g basmati rice

2 large tomatoes, chopped

1 onion

1 tbsp tomato puree 

1 clove of garlic

1 tsp smoked paprika

½ tsp cayenne pepper

5g butter


2 pieces of fresh cod

40g flour

½ smoked paprika

10g butter



Lime wedges


Avocado butter

1. Mash the avocado into a fine paste, then add the butter and mix until well combined.

2. Add the fresh and dried garlic, oregano, lime zest, and cayenne pepper. Add more or less depending on how spicy you personally like your food. Cayenne pepper is a slow-building heat, so be careful.

3. Season with salt and pepper. I like to use salt flakes as it helps give texture.

4. When the butter is mixed together, place in the middle of some cling film. Using this, roll the butter into a sausage shape. Place in the fridge or freezer until needed.


5. In a pan, heat the butter along with the onions. Cook until soft

6. Add the garlic, tomatoes, paprika, and cayenne pepper and cook for a few more minutes.

7. Add the rice and turn to high heat, toast the rice for a minute while stirring, then add enough water to cover the rice completely.

8. Add the tomato puree and stir, leave to cook over low heat, while stirring once in a while.

9. Add more water if needed, and cook until rice is soft and fragrant.


10. While the rice is cooking, heat the butter in a frying pan. 

11. On a plate, mix the flour, pepper, salt, and paprika together. Place the fish in the flour and cover all sides. 

12. Make sure that the butter is hot before placing the fish in. It should sizzle!

13. Have the heat on medium while cooking and DONT KEEP flipping the fish. It will break. Cook on one side for several minutes, then flip over and finish cooking the other side.

14. Serve the rice and fish together along with chopped avocado and lime wedges. Add the avocado butter to the fish while still hot and enjoy. 

Butter just starting to melt over the crispy fish

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