Grilled fish with warm avocado and corn salad

Name: Grilled fish with warm avocado and corn salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 600 g white fish fillet; 1 pcs onion; 300 g canned corn; 0.5 pcs red bell pepper; 1 pcs avocado; 15 g fresh cilantro; 60 ml white wine; 30 ml lemon juice; 30 ml wine vinegar; 30 ml olive oil; to taste salt; to taste black pepper

Pan-seared fish served with a warm salad of corn, avocado, and bell pepper, dressed with a lemon-vinegar sauce.

Total: 20 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 402
Protein: 30 g
Fat: 22 g
Carbs: 20 g

Ingredients

for 4 servings

white fish fillet600 g
onion1 pcs
canned corn300 g
red bell pepper0.5 pcs
avocado1 pcs
fresh cilantro15 g
white wine60 ml
lemon juice30 ml
wine vinegar30 ml
olive oil30 ml
saltto taste
black pepperto taste

Method

5 steps

Heat a skillet with oil over high heat. Sear the fish for 1-2 minutes on each side until cooked through. Remove the fish from the skillet, cover with foil, and keep in a warm place.
In the same skillet, add the chopped onion, corn, and diced bell pepper. Cook, stirring, for 1-2 minutes.
Add the sliced avocado, chopped cilantro, and pour in the white wine. Cover with a lid and heat for 1 minute.
Place the vegetable mixture on plates and top with the fish.
Add the lemon juice and vinegar to the skillet, stir with the remaining pan juices. Drizzle the resulting sauce over the fish and serve.