Blue eye with papaya salsa
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How to make Blue eye with papaya salsa
Yield = 4Prep time: 0:20
Cook time: 0:12
Total time: 0:32
Ingredients
- 4 corn tortillas
- 2 tablespoons olive oil
- 2 garlic cloves, crushed
- 4 blue eye trevalla fillets
- Zest of 1 lime, finely grated
- Lime wedges, to serve
Papaya salad
- 1 papaya, seeded, peeled, diced
- 1 avocado, halved, stone removed, diced
- 1 small red capsicum, seeded, diced
- 1/4 cup coriander leaves
- 1 lime, juiced
- 2 teaspoons olive oil
- 1 chilli, finely chopped
Method
- Step 1 Lightly brush tortillas with a little of the oil. Char-grill for 1-2 mins each side, until golden. Transfer to a plate. Cover with foil to keep warm.
- Step 2 In a jug, whisk together remaining oil and garlic. Season to taste. Brush mixture over fish.
- Step 3 Heat a large frying pan on medium. Cook fish for 3-4 mins each side until flesh flakes easily when tested with a fork.
- Step 4 Meanwhile, to make the papaya salsa combine papaya, avocado, capsicum, coriander, juice, oil and chilli in a bowl. Season to taste and toss gently.
- Step 5 Serve fish on a bed of salsa with tortillas. Accompany with lime wedges.
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