Grilled fish with avocado, tomato & orange salad
Method
- Gently toss the tomatoes, oranges, avocadoes and parsley in a bowl with a little oil, the juice of ½ lemon and ground pepper. Set aside.
- Then place the capsicum, mayonnaise, chilli paste and garlic in a processor and whiz up.
- Lightly spray a preheated ridged grill (or BBQ) with oil and cook the seasoned fish on both sides, squeezing a little lemon juice over as you do so.
- To serve, mound the salad on individual plates and place the fish on top with a dollop of the mayonnaise on the side.
Ingredients
- 10 cherry tomatoes, halved or quartered
- 1-2 oranges, segmented
- 1-2 avocadoes, cubed
- a few Italian (flat leaf) parsley sprigs
- olive oil spray
- 1½ lemons
- sea salt & freshly ground pepper
- 1-2 pieces roasted capsicum, chopped
- 2-4 heaped tbsp low fat mayonnaise
- ½ tspn chilli paste
- 1 garlic clove, crushed
- 4 x 160 gm groper steaks (or any other 'steaky' fish)
Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.