Grilled White Fish with Chickpea and Avocado Salsa Recipe

A special avocado salsa
Yield: 4    Preparation Time: 15 minutes    Cooking Time: 5 minutes
A tasty summer meal that is ready and on the table in less than 30 minutes.


800g white fish fillets (bream or whiting)
2 ripe avocados (halved, stoned, peeled, coarsely chopped)
250g cherry tomatoes, chopped
125g tin chickpeas, rinsed and drained
2 fresh red chilies, seeded and finely chopped
1 tablespoon lime juice
2 teaspoon sumac
½ cup coriander leaves
2 tablespoons plain flour
1 tablespoon vegetable oil
Mixed salad leaves (to serve)

Recipe Instructions

Make the salsa.
Mix together the avocado, tomatoes, chili, chickpeas, coriander and lime juice in a medium mixing bowl.  Add salt and pepper to taste.  Set to the side.

Coat the fish.
Mix the flour and sumac together and season with salt and pepper.  Toss the fish fillets in the flour until they are lightly coated.

Cook the fish.
In a large frying pan heat the oil over a high heat.  Carefully put in the fish and cook for 2 minutes on each side until just cooked through.  Take out and place on a paper towel to drain off the excess oil

Put the fish on the plates for serving and top with the avocado salsa.  Serve immediately.


Main course