Main Meals
Steamed greens and fish fillets with avo mayo
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Wine/Spirit Pairing
Klein Constantia Mme Marlbrook 2007
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 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
Method
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
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
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