Spicy Fish Salad with tortillas recipe
Serves 4
Preparation 30 min
Cooking 5-7 min
Steam the fish over medium heat until cooked through, 5-7 minutes. • Remove from the heat and let cool. Break the fish into flakes, removing any bones. • Cut the avocado in half and remove the pit. Peel the avocado and slice thinly. Drizzle with half the lemon juice to prevent it from browning. • Beat the chile pepper oil and remaining lemon juice in a small bowl with a fork. Season with salt. • Place the endive, tomatoes, pepper, fish, avocado, and tortilla chips in a large salad bowl. • Drizzle with the dressing, toss gently, and serve at once.
Ingredient:
1 lb (500 g) cleaned salmon or cod fillets
1 large ripe avocado
Juice of 1 lemon
1/4 cup (60 ml) spicy chile pepper oil Salt
1 head endive, sliced
4 ripe tomatoes, cut into wedges
1 large yellow bell pepper (capsicum), seeded and sliced
3 oz (90 g) tortilla chips
