- 1 ripe avocado
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 2 ripe plum tomato, each chopped into 6
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 1 small red onion, finely sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 tbsp olive oil, plus some for drizzling
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- juice half a lemon or 1 lime
The same shape, but smaller than…
- small bunch coriander, leaves only
- 2 x 140g/6oz fish fillets, such as Pacific cod or halibut, skin on
A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…
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.
Make it meaty or more substantialTry the chunky salsa with griddled chicken breasts or steak. Or to make it more substantial, griddle thick slices of ciabatta before you cook the fish, then drizzle with a little olive oil. Pile the salsa on top of the bread before serving. Or serve with buttered new potatoes.