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Tasty fish and avocado salad

Recipe from: 8/1/1997 12:00:00 AM
Ingredients 20
Servings 6


  • FISH
  • 5
    frozen fish fillets, skin removed and slightly defrosted
  • 200
    cake flour
  • 2
    extra-large eggs, whisked
  • 400
    breadcrumbs, seasoned with salt, white pepper and a pinch of nutmeg
  • oil for frying
  • 2
    green peppers, seeded and halved
  • 4
    tomatoes, skinned, seeded and diced
  • 2
    firm but ripe avocados, skinned, stoned and cut into pieces
  • 45
    lemon juice
  • 45
    olive oil
  • 30
    fresh parsley, finely chopped
  • 2
    small chillies, seeded and finely chopped
  • 1
    lemon (rind only)
  • 5
    ground cumin (jeera)
  • 2
    cloves garlic, crushed
  • 5
    salt and freshly ground black pepper
  • lemon wedges and lettuce leaves (to garnish)


Dip each fish fillet in cake flour. Shake off excess flour. Dip the fillets in the whisked egg and finally in the breadcrumb mixture. Fry the fish in preheated oil until golden brown. Drain on paper towelling. Flake the fish with a fork. Preheat the oven grill and place the green peppers (skin-side facing up) on a baking sheet and grill until black blisters form on the surface. Wrap them in aluminium foil until cooled. Remove the skins and dice the green peppers. Lightly mix the tomato, green pepper, avocado and fish in a mixing bowl. Mix all the ingredients for the salad dressing. Pour over the salad and toss lightly. Arrange on a large platter and garnish with lemon wedges and lettuce leaves. Serves 6-8.

Read more on: fish/seafood  |  grill  |  shallow-fry

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