The Grilled Recipes kitchen invites you to try Avocado and chickpea salsa with grilled fish Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Avocado and chickpea salsa with grilled fish.
Have a tasty summer meal on the table in less than 30 minutes!
Preparation Time 15 minutes
Cooking Time 5 minutes
Ingredients (serves 4)
2 ripe avocados, halved, stoned, peeled, coarsely chopped
125g tin chickpeas, rinsed, drained
250g cherry tomatoes, chopped
2 fresh red birdseye chillies, seeded, finely chopped
1/2 cup coriander leaves
1 tbs lime juice
2 tbs plain flour
2 tsp sumac
8 (about 800g) white fish fillets (such as bream or whiting)
1 tbs vegetable oil
Mixed salad leaves, to serve
Method
Combine the avocado, chickpeas, tomatoes, chilli, coriander and lime juice in a medium bowl. Taste and season with salt and pepper. Set aside.
Combine the flour and sumac on a plate and season with salt and pepper. Roll the fish fillets lightly in the flour.
Heat the oil in a large frying pan over high heat. Add the fish and cook for 2 minutes each side or until golden brown and just cooked through. Transfer to a plate lined with paper towel.
Place the fish on serving plates. Top with avocado salsa. Serve immediately with mixed salad leaves, if desired.
Notes
Tip: If you are using dried chickpeas, place them in a large saucepan, cover with plenty of water and soak overnight. Rinse, drain, return to saucepan and cover with water, then bring to the boil. Reduce heat to a simmer and cook for 30-40 minutes or until the chickpeas are tender. Drain and cool before use.
Source
Notebook: - March 2009, Page 160
Recipe by Sarah Hobbs
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Grilled trout with almond butter
Grilled mackerel with harissa & coriander couscous
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