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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

By Abigail Donnelly

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