Blue eye with papaya salsa

Cooking Fish Blue eye with papaya salsa

Wow your dinner guests by making this colourful fish dish tonight.

Lables: Diabetes friendly Egg free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Lightly brush tortillas with a little of the oil. Char-grill for 1-2 mins each side, until golden. Transfer to a plate. Cover with foil to keep warm.
  2. In a jug, whisk together remaining oil and garlic. Season to taste. Brush mixture over fish.
  3. Heat a large frying pan on medium. Cook fish for 3-4 mins each side until flesh flakes easily when tested with a fork.
  4. Meanwhile, to make the papaya salsa combine papaya, avocado, capsicum, coriander, juice, oil and chilli in a bowl. Season to taste and toss gently.
  5. Serve fish on a bed of salsa with tortillas. Accompany with lime wedges.

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4 corn tortillas
2 tbsp olive oil
2 garlic cloves, crushed
4 blue eye trevalla fillets
Zest of 1 lime, finely grated
Lime wedges, to serve
1 papaya, seeded, peeled, diced
1 avocado, halved, stone removed, diced
1 small red capsicum, seeded, diced
1/4 cup coriander leaves
1 lime, juiced
2 tsp olive oil
1 chilli, finely chopped

Adv

Autors
Preparation time
20
Cooking time
12
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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