Return to Main Recipes Page/Return to Home Page
250g brill
Salsa:
Cut the fish into strips the length of your finger but half as thick. Cover with lime juice. Turn over and marinate for 2 hours. Drain and sprinkle with the fennel and salt.
Cut the avocado into quarters, remove the skin and thinly slice lengthways. Sprinkle the avocado with some lime juice and a little sea salt and arrange on four plates.
Mix all the salsa ingredients just before you serve the dish then put a pile on each plate with the fish. Serve immediately.
Posted by Ileana Argerich
Nutritional Info Per Serving: N/A
Juice of 2 limes
1 tsp. finely chopped fresh fennel
Good pinch of sea salt
1 avocado
225g (8 oz.) tomato, skinned, seeded, and chopped
1/2 green pepper, diced
2 spring onions
2 garlic cloves, finely chopped
1 tbsp. fresh coriander (cilantro), roughly chopped
1 tbsp. virgin olive oil
1/2 tsp. sea salt