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!

Recipe «Avocado and chickpea salsa with grilled fish» presented in category Recipes / Fish, to prepare this dish you will need no more 05 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.