Sometimes you have one of those recipes you keep getting back to. This recipe from Donna Hay is one of those. Especially in the summer when you don’t feel like having a heavy meal and even more important waste too much time in the kitchen. Then this recipe might be just the thing for you. For the fish we used Nile perch fillet but you can use any white fish as long as it’s firm.
Avocado fish salad with scallops
400g Nile perch fillet (in 2 even slices)
4 scallops (get them cleaned when you buy them)
1 bag of mixed lettuce (preferable with edible flowers if you can find those)
2 eetlepels capers
1 red pepper
1 tbsp. honey
20g dairy butter
1 tbsp. olive oil
Start with frying the capers with the dairy butter in a pan on medium heat. Melt the butter and add in the capers continue baking until they start to brown. Set aside on some kitchen towel and continue preparing the rest of the salad.
Cut the avocado lengthwise in small slices. Halve the red pepper and slice off in small slices, if you don’t like spicy remove the seeds. For the limes cut of the skin including the white part. and with a knife cut out the parts from the outside leaving the membrane intact. Don’t discard the lime just yet because we can still squeeze some juice out of it.
Let’s continue with the fish. Add the olive oil in the pan you’ve baked the capers in on medium heat. Cook the fish through for about 3 to 4 minutes in each side. Let them rest on a plate and continue cooking the scallops. Cook the scallops for about 1 minute on each side. Now you’re ready to start plating up.
In a bowl mix the salad with the red pepper, honey and lime juice you can squeeze out of the left over limes. Mix through and divide over two plates. Put the avocado on top and then the fish. Place the scallops next to it and sprinkle some of the oil out of the pan over it. Finish of with some pepper and salt and you’re ready. Enjoy!