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Spicy grilled fish with avocado salad

Name: Spicy grilled fish with avocado salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 4 small oily fish (we used barramundi), cleaned, gutted; 1 small onion, chopped; 3 cloves garlic, crushed; 2 long green chillies, seeds removed, chopped; 1 tablespoon grated fresh ginger; Juice of 2 limes; 100ml coconut cream; 1 teaspoon ground cumin; 1 teaspoon caster sugar; Coriander leaves, to garnish; 2 tablespoons lemon juice; 1/3 cup (80ml) olive oil; 1 baby cos lettuce, leaves washed; 2 ripe avocados, peeled, cut into large dice; 1 punnet mustard cress, tips only

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Grilling whole fish rubbed in spices tastes as spectacular as it looks.

4 small oily fish (we used barramundi), cleaned, gutted
1 small onion, chopped
3 cloves garlic, crushed
2 long green chillies, seeds removed, chopped
1 tablespoon grated fresh ginger
Juice of 2 limes
100ml coconut cream
1 teaspoon ground cumin
1 teaspoon caster sugar
Coriander leaves, to garnish

Avocado salad

2 tablespoons lemon juice
1/3 cup (80ml) olive oil
1 baby cos lettuce, leaves washed
2 ripe avocados, peeled, cut into large dice
1 punnet mustard cress, tips only

Method

1.

To make the salad, place lemon juice and olive oil in a small bowl, season to taste, then whisk to combine. Toss lettuce and avocado with dressing, divide between serving bowls and garnish with mustard cress.
2.

To cook the fish, cut 3 deep slashes in the flesh of the fish on each side. Place all remaining ingredients (except the coriander; reserve for garnish) in a food processor and process until smooth.
3.

Preheat grill to high. Place fish on a shallow baking tray, pour over the spice mixture and grill for 4-5 minutes each side or until cooked through. Place fish on a plate, garnish with coriander and serve a bowl of avocado salad on the side.