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Grilled Fish with Chunky Avocado Salsa |
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| Serves 2 |
Prep 10 mins |
Cooking 10 mins |
Easy |
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My rating |
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Ingredients |
1 ripe avocado
2 ripe plum tomatoes, each chopped into 6
1 small red onion, finely sliced
3 tbsp olive oil, plus some for drizzling
juice half a lemon or 1 lime
small bunch parsley, leaves only
2 x 140g fish fillets, such as cod or halibut, skin on
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Halve and stone the avocado
and use a teaspoon to scoop chunks of the flesh into a
bowl. Gently mix all the other ingredients, except the
fish, in with the avocado, then set aside.
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Heat a griddle pan until very
hot. Season the fish with pepper, and salt if you want,
then drizzle with a little olive oil. Griddle the fillets
for 2- 3 mins on each side until charred and cooked
through. Serve with the avocado salad.
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