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

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

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • Carb Conscious Dairy free Fat conscious Pescatarian
  • 20 minutes
  • 8 to 10 minutes
  • Klein Constantia Chardonnay 2007

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

Cooking Instructions

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:
Take one bottle of balsamic vinegar...and transform it in three glamorous ways using these quick-to-the-table recipes.

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes

Comments