Avocado – Kiwi – Spring Onion – Salad with Red Mullet

Ingredients for 6 servings:

• 2 avocados (ripe)
• 3 kiwis
• 4 spring onions
• 1 lime(s) , (juice)
• 2 tbsp chili sauce, sweet
• 6 tbsp oil, grape seed oil – or other neutral tasting
• 3 tbsp balsamic vinegar, white
• some sea salt
• 6 fish fillets (red mullet fillets, depending on size)
• 1 piece(s) ginger, walnut-sized, finely chopped
• 2 tbsp oil, for frying
• some flour
• Pepper, white

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

fruity light starter – also suitable for Asian menus

Quarter the avocado, remove the skin, cut into 1.5 cm wide strips, and immediately drizzle with lime juice to prevent discoloration. Peel the kiwi, cut into 0.5 cm thick slices, and quarter these. Trim and wash the spring onion and slice into thin rings. Mix together a dressing from chili sauce, grapeseed oil, balsamic vinegar, salt, and pepper. Mix with the salad ingredients. Adjust the acidity and spiciness to taste. Sprinkle the finely chopped ginger on the flesh side of the fish fillets and let them marinate in the refrigerator for one to two hours. Remove from the refrigerator half an hour before serving. Heat oil in a pan, strip the ginger from the fillets, flour the fillets, and place them skin-side down in the pan. Add a few drops of lime juice and a pinch of sea salt to the flesh side. Fry the fillets for 2–3 minutes, depending on their thickness, then turn them over and let them marinate next to the heat for another minute. Arrange the salad on plates and add the fillets. You can also serve this salad with fried scampi.