oil Archives

Quiche recipes

Chilli and lemon dressed crunchy salad with serrano ham roses

Baguettes with avocado, mature cheddar and potato straws

8 minutes

Seared steak with red onion and beetroot confit

30 minutes

Polenta recipes

Salmon carpaccio with granadilla, caperberry and celery mayo

Chilli recipes

Panfried balsamic dorado with homemade spanish green tomato, papaya and chilli gazpacho

8 to 10 minutes

Panfried balsamic dorado with homemade spanish green tomato, papaya and chilli gazpacho

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 8 to 10 minutes

Ingredients

6 ripe Discoveries Spanish green tomatoes
1 small ripe papaya
½ fresh habanero chilli
½ cup fresh coriander
½ cup avocado oil
Maldon sea salt, for seasoning
4 x 200 g portions dorado
4 T balsamic vinegar
2 ripe avocadoes, peeled and stoned

Method

Cut all but 2 tomatoes and the papaya into small chunks.
Chop the habanero chilli and coriander.
Puree the above ingredients, and 2 T avocado oil, until combined.
Season with ½ t crushed salt crystals.
Score the skin of the dorado.n Rub in the balsamic vinegar.
Sear the dorado in a hot pan with the remaining avocado oil and balsamic vinegar for about 8 minutes, or until cooked to your liking.
Scoop out the avocado flesh and divide among four dishes. Spoon over a good helping of the gazpacho.
Top with the warm balsamic dorado fillets.
Serve with the remaining 2 tomatoes, thinly sliced.
Scatter over a little sea salt.
Per serving: 2108.7 kJ, 39.9 g protein, 28.2 g fat, 22.6 g carbs

TASTE’s take:
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Panfried balsamic dorado with homemade spanish green tomato, papaya and chilli gazpacho

Panfried balsamic dorado with homemade spanish green tomato, papaya and chilli gazpacho

Ingredients

Method