Ingredients
4 x 150g Fish fillet (snapper, blue eye cod, barramundi)
1 cup Dry white wine
1tbsp White wine vinegar
2 Avocado
1 large Tomato (diced)
½ med size Red onion (diced)
½ bunch Parsley (chopped)
100g Butter (cut into cubes, refrigerated)
Salt and pepper to taste
Method
1
Pour wine and vinegar into a pan and bring to the boil, add fish fillets, cover and simmer gently until just cooked.
2
Cut avocado in half, remove seed and skin, cut flesh into dice and place into a bowl.
3
Add tomato, onion, parsley and season to taste.
4
Lift fish out of the pan onto plates, spoon salsa on top.
5
Bring cooking liquor to the boil and reduce by half, whisk in the butter.
6
Sieve sauce through a fine strainer and pour over the top of fish and salsa.
TIPS
7
Serve with boiled new potatoes and a fresh salad or some baby vegetables.
Ingredients
4 x 150g Fish fillet (snapper, blue eye cod, barramundi)
1 cup Dry white wine
1tbsp White wine vinegar
2 Avocado
1 large Tomato (diced)
½ med size Red onion (diced)
½ bunch Parsley (chopped)
100g Butter (cut into cubes, refrigerated)
Salt and pepper to taste