Baked Fish With Avocado And Tomato Food

BAKED FISH WITH AVOCADO AND TOMATO

Steps:

• Heat oven to 350°F.
• Line a rimmed baking sheet with foil, for easy cleanup.
• Brush both sides of fish with 1 tablespoon oil, place on lined pan.
• Sprinkle fish with 1/8 teaspoon pepper, the garlic powder, basil and marjoram and 1/4 teaspoon salt.
• Bake 7 to 10 minutes or until fish is just barely opaque at centre.
• Meanwhile put tomato and avacado into medium bowl, add remaining 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper.
• Toss to mix and coat.
• Serve over fish.

AVOCADO AND TOMATO SALAD

Steps:

• In a large serving bowl, toss together the tomatoes, avocados and red onion. Dust lightly with black pepper, and pour salad dressing over. Cover and chill for at least one hour before serving to blend flavors.

GRILLED FISH WITH CHUNKY AVOCADO SALSA

Steps:

• Halve and stone the avocado and use a teaspoon to scoop chunks of the flesh into a bowl. Gently mix all the other ingredients, except the fish, in with the avocado, then set aside.
• Heat a griddle pan until very hot. Season the fish with pepper, and salt if you want, then drizzle with a little olive oil. Griddle the fillets for 2-3 mins on each side until charred and cooked through. Serve with the avocado salad.

BAKED SALMON WITH AVOCADO AND TOMATO SALSA

Steps:

• Heat oven to 400°F.
• Reserve 1 Tbsp. dressing for later use. Toss tomatoes, avocados and onions with remaining dressing.
• Place fish, skin side down, on parchment-covered baking sheet; brush with reserved dressing.
• Bake 17 to 19 min. or until fish flakes easily with fork.
• Top fish with tomato mixture. Serve with lemon wedges.

SALMON & BROCCOLI CAKES WITH WATERCRESS, AVOCADO & TOMATO SALAD

Steps:

• Cover the potatoes in salted water, bring to the boil and simmer for 8-10 mins, until just tender, adding the broccoli 3 mins before the end of cooking time. Drain, allow it all to steam dry, then roughly mash. Flake in the salmon, add half the lemon juice and dill with some seasoning, then shape into 4 cakes.
• Heat the oil in a pan and fry the cakes for 3 mins each side until golden. Meanwhile, mix remaining lemon juice with the mustard and seasoning, then set aside. Mix the avocado, tomatoes and watercress and divide between plates. Serve one fish cake each with the salad, drizzled with dressing, and extra lemon wedges for squeezing over.

COD WITH WARM AVOCADO SALSA

Steps:

• Sprinkle salt and pepper on the cod.
• Heat the oil in a medium frying pan.
• Pan-fry the cod for 5-6 minutes or until just cooked through.
• Add the white wine vinegar and lime juice.
• Cook for a further 30 seconds.
• Remove the fish and place on a serving plate, keep warm.
• Stir the tomatoes, avocado and chervil into the pan until warmed through.
• Do a taste check, add more lime juice if needed.
• Place the warmed salsa on the fish and serve.

SIMPLE AVOCADO & TOMATO SALAD

Steps:

• In a large bowl, combine the avocados, tomatoes and onion. In a small bowl, whisk the remaining ingredients. Pour over avocado mixture; toss gently to coat.

CATFISH TACOS WITH TOMATO AND AVOCADO SALSA

Steps:

• Preheat oven to 350°F. Mix tomatoes, avocado, 2 tablespoons lime juice, onion, cilantro, and 2 teaspoons jalapeños in small bowl. Season with salt and pepper.
• Place fish in single layer on small rimmed baking sheet. Mix garlic, 3 tablespoons lime juice, and 1 teaspoon jalapeños in another small bowl. Drizzle half of lime juice mixture over fish; reserve remainder. Sprinkle fish with salt and pepper; let stand 15 minutes.
• Meanwhile, wrap tortillas in foil, enclosing completely. Place in oven until heated through, about 15 minutes.
• Preheat broiler. Broil fish just until opaque in center, about 6 minutes. Cut fish into 1-inch pieces. Top each tortilla with 1/2 cup lettuce, then fish pieces. Drizzle with reserved lime juice mixture. Spoon salsa over; sprinkle with cheese.