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.
|2 tsp||Smoked paprika|
|1 serving||Oil, and butter, for frying|
|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.