Avocado-tomato salsa with red snapper

Ingredients for 2 servings:

• 1 avocado(s)
• 2 tomatoes
• 2 spring onions
• 1 garlic clove(s)
• 2 tbsp olive oil or neutral of your choice
• ½ lemon(s), juice
• ½ chili pepper(s)
• a few stalks of basil
• Sugar
• 1 tbsp pine nuts
• 300 g fish fillet(s) (red snapper fillet)
• some oil for frying
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 28 minutes

fruity and light little dish, ideal for hot days

Finely chop the garlic clove and sauté in oil (do not brown). Once cooled, whisk into the lemon juice and season with salt, pepper, and sugar. Pluck the basil leaves from the stems and deseed the chili pepper. Cut both into fine strips and add to the dressing. Peel the avocado, finely dice the flesh, and immediately add to the dressing. Quarter the tomatoes, remove the seeds, and also finely dice them. Clean and wash the spring onions and finely slice them. Add everything to the avocado and mix gently. Season to taste. Roast the pine nuts in a dry pan until golden brown. Cut the red snapper into four pieces and sear the skin-on in oil over high heat, then cook over medium heat for about five minutes (cooking time depends on the thickness of the fillets). Turn over and finish cooking on the flesh side. Season with salt and pepper. Serve the avocado-tomato salsa with red snapper in portions and sprinkle the pine nuts over the salsa.