Steamed greens and fish fillets with avo mayo

Steamed greens and fish fillets with avo mayo

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  • 4
  • Easy
  • Carb Conscious Fat conscious Health conscious Heart friendly Pescatarian
  • 10 minutes
  • 15 minutes
  • Klein Constantia Mme Marlbrook 2007


  • 750 g mixed greens (sliced baby marrow,
  • shredded Swiss chard, asparagus tips,
  • mangetout or sugar snap peas, halved baby
  • gem squash or Tenderstem broccoli)
  • 500 g yellowtail or hake, skinned and filleted
  • sea salt and freshly ground black pepper
  • For the avo mayo
  • 2 large ripe but firm avocado pears
  • 1-2 cloves garlic, crushed
  • sea salt and freshly ground black pepper, to taste
  • 2 T organic avocado oil

Cooking Instructions

Set a large steamer in a wide pan filled with water. Arrange the vegetables and fish in the steamer, season, and cover tightly.
Allow to steam for 5 minutes, or until the fish is just cooked, but still moist, and the vegetables are just done.
Serve with the avocado "mayonnaise".
To make the avo mayo: Blend the avocado with the garlic, lemon juice and seasoning.
Gradually blend in the oil, until smooth and creamy – the consistency of home-made mayonnaise.
Check seasoning.
Per serving: 1406.1 kJ, 27.7 g protein, 20.6 g fat, 8.6 g carbs

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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