Avocado and Chickpea Salad with Marinated Red Mullet Fillets 

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Marinated fish fillets served over creamy avocado salad with a tangy lemon dressing.

Suggestions:

Red mullet fillets could be replaced with sand whiting fillets or small pieces of red snapper fillet.

For extra zing, try finely chopped preserved lemon through the salad.

Ingredients:

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

Directions:

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.

Meanwhile, combine the chickpeas, avocado, watercress, garlic, mustard, lemon juice, rind and olive oil in a mixing bowl and toss to combine. Season to taste.

Spray a non-stick frying pan with olive oil spray. Panfry the red mullet fillets over high heat, skin side first. Serve immediately with the avocado and chickpea salad.

Variations:

Garnish with black olives, if desired. Garnish suggestion not included in nutritional information.

* Check this product carefully to ensure it does not contain gluten (if gluten-free is required).

Author:

Fresh Finesse

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