This recipe might seem a bit plain or a bit uninteresting at first glance. It’s extremely simple. But don’t let that sway you! This is such an easy recipe and as my husband and I found out, makes for an impressive plate for guests. The recipe comes from Nutrition Action magazine, my favourite source of nutrition info – the magazine does a particularly great job of cutting through the bulls*$t of advertising and the latest health fads. The recipe section is by Kate Sherwood. Anyway, the original recipe calls for tilapia but since that was not in season when we made the dish, our fishmonger suggested we try red snapper (which has the added bonus of being very inexpensive!). I think you could also try this with sole too. Cod may work but I think a lighter, less meaty fish is the way to go.
To serve 4:
1 large avocado (any recipe that starts off with avocado as the first ingredient must always be tried, in my humble opinion)
1 cup cilantro, chopped
3 tbsp lime juice (don’t be afraid to add more lime if you like – the recipe can definitely handle more)
salt to taste
4 fish fillets (about 1 1/4 lbs)
1 tbsp olive oil
4 cups finely shredded romaine
1/2 pint cherry tomatoes, sliced
2 green onions (or chives work too)
a few handfuls of tortilla chips
Combine the avocado, cilantro, lime juice, and 1/2 tsp of salt in a small food processor. Blend until smooth. Season the tilapia with pepper and salt. Sauté in a non-stick pan in the oil until lightly golden on one side (about 3 mins). Gently turn the fish over and cook on the other side for 2-3 mins. Divide the lettuce and fish among four plates. Top with the avocado mixture and garnish with the tomatoes, green onions (or chives), and chips.
P.S. – I’m getting a new phone soon with a non-broken camera so I’ll be able to post pictures of these recipes in the future!