Spiced tarakihi with black beans and avocado salad October 23, 2018
The weather over labour weekend was fantastic and this spiced tarakihi with black beans & avocado salad is perfect for the warm nights ahead. Check out the original post here.
A lot of people say they can’t cook fish but really it’s one of the simplest things to cook. We have plenty of other fish options if tarakihi isn’t your favourite.
Fish
| 4 | Tarakihi fillets |
| 2 tsp | Smoked paprika |
| 1 tsp | Cumin |
| 1 serving | Oil, and butter, for frying |
Salad
| 1 tin | Whole kernel corn |
| 1 tin | Black beans, drained and rinsed |
| 1 | Avocado, cut into chunks |
| 1 punnet | Cherry tomatoes, cut in half |
| 1 pinch | Chilli flakes |
| ¼ cup | Fresh basil, leaves, finely chopped |
| 2 Tbsp | Oil, use good quailty such as olive oil, mustard seed oil or avocado oil |
- To make the salad, place all ingredients in a bowl and gently combine.
- For the fish: Mix the spices and seasoning together, and rub lightly on both sides of each fillet. In a frying pan, add a small drizzle of oil and a small knob of butter. Heat to a medium-high heat and gently pan-fry the fish, flipping once. This should take about 2-3 minutes each side.
- Remove from pan and serve immediately with the salad.
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Spiced tarakihi with black beans and avocado salad – Egmont Seafoods
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