Avocado and chickpea salsa with grilled fish

Cooking Fish Avocado and chickpea salsa with grilled fish

Turn the catch of the day into a fabulous fish dinner thats table in less than 30 minutes!

Lables: Low carb Low sodium Low sugar Lower gi Egg free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Combine the avocado, chickpeas, tomatoes, chilli, coriander and lime juice in a medium bowl. Taste and season with salt and pepper. Set aside.
  2. Combine the flour and sumac on a plate and season with salt and pepper. Roll the fish fillets lightly in the flour.
  3. Heat the oil in a large frying pan over high heat. Add the fish and cook for 2 minutes each side or until golden brown and just cooked through. Transfer to a plate lined with paper towel.
  4. Place the fish on serving plates. Top with avocado salsa. Serve immediately with mixed salad leaves, if desired.

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2 ripe avocados, halved, stoned, peeled, coarsely chopped
125g tin chickpeas, rinsed, drained
250g cherry tomatoes, chopped
2 fresh red birdseye chillies, seeded, finely chopped
1/2 cup coriander leaves
1 tbsp lime juice
2 tbsp plain flour
2 tsp sumac
8 white fish fillets
1 tbsp vegetable oil
Mixed salad leaves, to serve

Adv

Autors
Preparation time
15
Cooking time
05
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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