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Grilled fish with avocado salsa

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Grilled fish with avocado salsa


  • 600 to 800 g fish of your choice, filleted
  • 1 tsp lemon juice
  • 1 tsp olive oil
  • Salt and milled pepper
  • SALSA:
  • 1 large, firm, ripe avocado, cubed
  • 2 firm tomatoes, cubed
  • 1 garlic clove, crushed
  • 2 tsp fresh coriander, chopped
  • 2 tsp olive oil
  • 1 tsp white-wine vinegar
  • Salt and milled pepper


  1. Wipe the fish with a damp cloth. Line a baking tray with foil, shiny side up, and crinkle the edges so that no cooking juices escape. Place the fish on foil. Sprinkle with lemon juice and olive oil and season. Preheat grill and grill fish on second rack from the top for 10 to 15 minutes, depending on the thickness, or until the fish flakes easily. (The fish may also be panfried in olive oil – begin by cooking the top or serving side of the fish fillet).
  2. Meanwhile mix all the salsa ingredients together, taking care not to mash the avocado. Arrange the fish on individual plates, top with salsa and serve with boiled baby potatoes and a mixed salad.



    Be not forgetful to entertain strangers: for thereby some have entertained angels unawares.
    (Heb 13:2)

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