Trevally and avocado salad
( SERVES 4 )
- To make the dressing, place all the ingredients in a screw-top jar, season with sea salt and freshly ground black pepper. Screw on the lid and shake well. Add more salt to the vinaigrette if it is a little tart.
- Season the trevally with sea salt and black pepper. Heat a large frying pan or barbecue hot plate over medium heat. Add the butter and as it begins to sizzle place in the trevally. Cook on one side until the flesh is almost cooked, then turn over and cook the other side for about 30 seconds. Be careful not to over-cook as the fish will be dry.
- To serve, divide the salad ingredients and coriander or basil between 4 dinner plates. Top with the trevally and drizzle over enough vinaigrette to moisten.
See another of Kathy's dinner recipes