Cuisine Dairy Free, Diabetes Friendly, Fish & Shellfish, Gluten Free, High Calcium, High Fiber, Low Carbohydrate, Mediterranean, Quick Easy
Servings 4People
Ingredients
2pcs400g Can ChickpeasDrained and rinsed
1 1/2pcAvocadoCut into large cubes
1Bunch WatercressWashed and picked
2pcsCloves GarlicCrushed
1TbspSeeded Mustard
1pcLemonJuiced and rind finely grated
1TbspExtra Virgin Olive Oil
8pcsSmall Red Mullet Fillets
1Salt and Freshly Ground Black Pepperto taste
2tspFresh Ginger(for marinade)
2pcsRipe Tomatoes(for marinade)
1tspCayenne Pepper(for marinade)
1Coating of Olive Oil Spray
Instructions
To make the marinade place the ginger, tomatoes and cayenne in a blender and process for 30 - 60 seconds. Pour over the fish to marinate for 10 - 15 minutes.
Meanwhile, combine the chickpeas, avocado, watercress, garlic, mustard, lemon juice, rind and olive oil in a mixing bowl and toss to combine. Season to taste.
Spray a non-stick frying pan with olive oil spray. Panfry the red mullet fillets over high heat, skin side first. Serve immediately with the avocado and chickpea salad.