Fish fillets with avocado cream

Recipe from: 5/1/1999 12:00:00 AM
Ingredients 20
Servings 7


  • 800
    skinned kingklip or hake fillets
  • 1
    juice of a lemon
  • pinch each of black pepper, cayenne pepper, cinnamon and nutmeg
  • 45
  • 45
  • 250
    seasoned cake flour
  • 2
    eggs, whisked
  • 375
    sesame seeds
  • 2
    fairly small avocado pears, peeled
  • 60
    lemon juice
  • 60
    cream or plain yoghurt
  • 10
    prepared mild mustard
  • few drops chilli sauce (or Tabasco)
  • salt and lemon pepper
  • FOR SERVING: (optional)
  • 4
    ripe tomatoes, thickly sliced
  • 1
    tomato, seeded and diced
  • 1
    avocado pear, diced and sprinkled with lemon juice
  • fresh dill or fennel sprigs


Season the fish generously with lemon juice, salt and spices, cover and marinate for 30 minutes. Meanwhile prepare the avocado cream: mash the avocados well and press through a fine sieve to remove any lumps. Mix with the remaining ingredients and season generously with the chilli sauce, salt and lemon pepper. Chill until before serving. Heat half the butter and oil in a fairly large heavy-bottomed pan until foaming. Dip the fish in the cake flour, shaking off the excess, dip in egg and then in the sesame seeds. Fry the fish until golden brown on one side and turn using two spatulas. Reduce the heat slightly, cover the pan and pan-fry the fish until cooked and golden brown on the other side. Drain on paper towelling and keep warm. Hint: Drain the butter and oil mixture from the pan if the seeds start to blacken, wipe the pan clean and start afresh with a new butter and oil mixture. Fry the tomato slices in the remaining pan fat until just tender, transfer to serving plates (3 slices per plate) and spoon a little of the avocado cream on top. Place the fish at an angle on top of the tomato slices, garnish with diced tomato, avocado and fresh herbs and spoon a little of the pan juices around the fish. Serves 6-8.

Read more on: fish/seafood  |  shallow-fry

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