Avocado and Chickpea Salad with Marinated Red Mullet Fillets
Serves: 4 person(s)
Preparation Time: 20 mins
Cooking Time: 8 mins
Marinated fish fillets served over creamy avocado salad with a tangy lemon dressing.
Red mullet fillets could be replaced with sand whiting fillets or small pieces of red snapper fillet.
2 400g can chickpeas, drained and rinsed
1 1/2 avocado, cut into large cubes
1 bunch watercress, washed and picked
2 cloves garlic, crushed
1 Tbsp seeded mustard*
1 lemon, juiced and rind finely grated
1 Tbsp extra virgin olive oil
8 small red mullet fillets
1 salt and freshly ground black pepper, to taste
2 tsp fresh ginger (for marinade)
2 ripe tomatoes (for marinade)
1 tsp cayenne pepper (for marinade)
1 coating of olive oil spray
To make the marinade place the ginger, tomatoes and cayenne in a blender and process for 30 - 60 seconds. Pour over the fish to marinate for 10 - 15 minutes.
Garnish with black olives, if desired. Garnish suggestion not included in nutritional information.
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