Preparation time is 12minutes
Cook time is 6minutes
Total time is 18minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 600grams skinned and boned ling fillets
- 1tablespoons mexican spice mix
- 1 small avocado
- 1 bunch coriander, leaves picked
- 2 baby cos lettuces
- 2 spring onions, thinly sliced
- 420grams can corn kernels, drained
- 1 lime juiced
- 400grams can four bean mix, drained, rinsed
- 2tablespoons olive oil (see tip)
- 200grams cocktail truss tomatoes, quartered
- 250grams microwavable wild rice medley
- 2tablespoons pickled jalapenos
Method
Step 1 of 3
Halve avocado, remove stone and scoop flesh into a blender. Roughly chop coriander leaves, leaving some whole for garnish. Add half the coriander, half the spring onion, half the juice, half the spice mixture and 1/4 cup of water. Process until smooth and transfer to a bowl.
Step 2 of 3
Combine bean mix, corn, tomato and jalepenos with remaining coriander, onion, lime juice and 1 tbs oil in a medium bowl. Stir well and set aside.
Step 3 of 3
Sprinkle remaining spice mix over fish. Heat remaining oil in a large frying pan over high heat. Cook fish for 3-4 minutes each side or until cooked to your liking. Meanwhile, heat rice according to packet instructions. Place rice in serving bowl. Top with lettuce leaves, salsa, roughly flaked fish, avocado dressing. Garnish with reserved coriander leaves to serve.
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