Avocado salsa with whole baked fish

Recipe from: 7/26/1990 12:00:00 AM
Ingredients 17
Servings 6
Time

Ingredients

  • FISH
  • 2
    kg
    firm whole fish such as kabeljou, geelbek or steenbras
  • lemon juice
  • salt
  • oil
  • SAUCE
  • 3
    ripe avocados, peeled, stoned, and finely diced
  • lemon juice
  • 1
    ripe tomato, skinned and finely diced
  • 1
    green pepper, seeded and finely diced
  • 1
    hard-boiled egg, finely chopped
  • 50
    ml
    olive oil
  • 10
    ml
    chilli sauce
  • 15
    ml
    parsley, finely chopped
  • 15
    ml
    fresh coriander (dhania), finely chopped
  • 5
    ml
    salt
  • 5
    ml
    black pepper, freshly ground
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Grease a large baking sheet with oil. Leave head and tail intact. Make 3 slashes across each side of the fish. Sprinkle with lemon juice and salt and leave for one hour. Brush with oil and cover with aluminium foil. Bake for 15 minutes. Remove the aluminium foil and place under the grill for about 10 minutes and grill until browned. Cover lightly and keep warm until ready to serve. Place the diced avocado in a mixing bowland sprinkle with a little of the lemon juice. Add the remaining sauce ingredients and mix lightly. Add extra salt and pepper if desired. Chill until needed. Place the fish on a bed of rice and spoon the sauce over. Serve with the remaining sauce. Serves 6.
 

Read more on: fish/seafood  |  bake  |  grill
 

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