Lunch

Poached fish with avocado salsa

Poached Fish 0002.jpg
  • Serves: 4
  • Preparation: 20 minutes
  • Cooking: 10 minutes
  •       

Ingredients

4 x 150g Fish fillet (snapper, blue eye cod, barramundi)
1 cup Dry white wine
1tbsp White wine vinegar
2 Avocado
1 large Tomato (diced)
½ med size Red onion (diced)
½ bunch Parsley (chopped)
100g Butter (cut into cubes, refrigerated)
Salt and pepper to taste

Method

1

Pour wine and vinegar into a pan and bring to the boil, add fish fillets, cover and simmer gently until just cooked.

2

Cut avocado in half, remove seed and skin, cut flesh into dice and place into a bowl.

3

Add tomato, onion, parsley and season to taste.

4

Lift fish out of the pan onto plates, spoon salsa on top.

5

Bring cooking liquor to the boil and reduce by half, whisk in the butter.

6

Sieve sauce through a fine strainer and pour over the top of fish and salsa.

TIPS
7

Serve with boiled new potatoes and a fresh salad or some baby vegetables.

Ingredients

 4 x 150g Fish fillet (snapper, blue eye cod, barramundi)
 1 cup Dry white wine
 1tbsp White wine vinegar
 2 Avocado
 1 large Tomato (diced)
 ½ med size Red onion (diced)
 ½ bunch Parsley (chopped)
 100g Butter (cut into cubes, refrigerated)
 Salt and pepper to taste

Directions

1

Pour wine and vinegar into a pan and bring to the boil, add fish fillets, cover and simmer gently until just cooked.

2

Cut avocado in half, remove seed and skin, cut flesh into dice and place into a bowl.

3

Add tomato, onion, parsley and season to taste.

4

Lift fish out of the pan onto plates, spoon salsa on top.

5

Bring cooking liquor to the boil and reduce by half, whisk in the butter.

6

Sieve sauce through a fine strainer and pour over the top of fish and salsa.

TIPS
7

Serve with boiled new potatoes and a fresh salad or some baby vegetables.

Poached fish with avocado salsa

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