Ingredients
1 ripe avocado
2 ripe plum tomatoes each chopped into 6
1 small red onion finely sliced
3 tbsp olive oil plus some for drizzling
juice half a lemon or 1 lime
small bunch coriander leaves only
2 x 140g/6oz fish fillets, such as Pacific codor halibut, skin on
METHOD
Step 1
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.
Step 2
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.
