- 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
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
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