Avocado Tomato Salsa with Red Snapper
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 8 mins |
| Total Time | 28 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 avocado (s)
- 2 tomato (s)
- 2 spring onion (s)
- 1 tablespoon pine nuts
For the dressing:
- 1 clove garlic
- 2 tablespoon oil, olives or neutral
- 0.5 ½ lemon (s), including the juice
- 0.5 ½ chilli pepper (s)
- some stalks basil
- salt and pepper
- sugar
- 300 g fish, (red snapper fillet)
- some oil, for frying
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Chop the garlic clove very finely, fry in the oil (do not brown). Once cooled, beat in the lemon juice, season with salt, pepper and sugar. Pluck the basil leaves from the stalks, core the chilli pepper. Add both cut into fine strips to the dressing.
- Peel the avocado, cut the pulp into fine cubes, add to the dressing immediately. Quarter and core tomatoes, also finely dice. Clean and wash the spring onions and cut into fine rings. Add everything to the avocado, mix carefully. To taste.
- Toast the pine nuts in a dry pan until golden brown.
- Cut the red snapper into four pieces, fry in oil on the skin over high heat, then cook over medium heat for about five minutes (cooking time depends on the thickness of the fillets). Turn and finish cooking on the meat side. Salt and pepper.
- Serve the avocado and tomato salsa with red snapper in portions, sprinkle the pine nuts over the salsa.
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