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 Avocado and chickpea salsa with grilled fish

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Location : Australia
Posts : 1342

PostSubject: Avocado and chickpea salsa with grilled fish   Wed Mar 22, 2017 3:47 am

Avocado and chickpea salsa with grilled fish

Cooking Time
5 minutes

Ingredients (serves 4)

  •     2 ripe avocados, halved, stoned, peeled, coarsely chopped
  •     125g tin chickpeas, rinsed, drained
  •     250g cherry tomatoes, chopped
  •     2 fresh red chilies, seeded, finely chopped
  •     1/2 cup coriander leaves
  •     1 tbs lime juice
  •     2 tbs plain flour
  •     2 tsp sumac
  •     8 (about 800g) white fish fillets (such as bream or whiting)
  •     1 tbs vegetable oil
  •     Mixed salad leaves, to serve


   1. Combine the avocado, chickpeas, tomatoes, chilli, coriander and lime juice in a medium bowl. Taste and season with salt and pepper. Set aside.

   2. Combine the flour and sumac on a plate and season with salt and pepper. Roll the fish fillets lightly in the flour.

    3. Heat the oil in a large frying pan over high heat. Add the fish and cook for 2 minutes each side or until golden brown and just cooked through. Transfer to a plate lined with paper towel.

    4. Place the fish on serving plates. Top with avocado salsa. Serve immediately with mixed salad leaves, if desired.

A sprinkling of this pretty purple spice adds a tangy lemony flavour to meat and salads.
Sumac (pronounced SOO-mak) is the fruit of a shrub (Rhus coriaria) that grows throughout the Middle East and the Mediterranean. These berries vary in colour from brick red to dark purple, depending on where the shrub is grown.
While whole dried berries are available in the growing regions, in Australia sumac is usually sold as a coarse or fine powder and available in the spice section of most supermarkets.

Sumac goes well with chicken, fish and seafood, lamb, eggplant, chickpeas and lentils. For a delicious marinade or dressing, mix it with yoghurt and other herbs and spices such as chilli, coriander, cumin, paprika and parsley.


Sumac will keep in an airtight container for several months.

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Avocado and chickpea salsa with grilled fish
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