Spicy Fish with Avocado and Lime Salsa

The weather has been a real turn off for me as far as cooking is concerned.  It has been too hot to think about food, let alone eat it.

I am sure you are wondering if we are eating here, but rest assured we are.  It's either been a case of I have slapped something together and thought that it was "un blog worthy" - which one night was a huge mistake, or I just haven't got around to writing it up yet.  I know, I know I am failing in my duties!!

So in order to try and make up for my arrears, this a meal we had over the weekend (after I came back from the stinking hot day at the Athletics Carnival - and yes, if you are wondering I did get rained on the next day!!!)

Spiced Fish with Avocado and Lime Salsa
From The Delicious Quick Smart Cook Cookbook

Serves 4

1 lime, plus 2 tbs lime juice, and extra wedges to serve
1-2 avocado (depending on size), flesh cut into 1 cm cubes
1 lebanese cucumber, peeled, seeds removed, halved lengthways, cut into 1 cm cubes
1/2 small red onion, finely chopped
1-2 small red chillies, finely chopped
1 cup coriander leaves, roughly chopped
1/4 cup olive oil **
2 tsp fish sauce
1 tbs plain flour
2 tsp each ground coriander, cumin, and paprika
1/2 tsp turmeric
4 x 180g fish fillets - such as swordfish or tuna (I used moonfish)


Remove the skin and white pith from the lime.  Holding the lime over a bowl to catch any juice, use a small sharp knife to cut the segments away from the inner membrane, then finely chop.

Place the chopped lime in a bowl with the avocado, cucumber, onion, chilli and coriander.  Combine the oil ** (I didn't use the full amount - I didn't think it needed it), fish sauce, and lime juice in a small bowl.  Season with salt and pepper.  Toss this through the salsa.  Set aside.

Combine the flour with the dry spices in a shallow dish.  Brush the fish with a little oil, then dip in the seasoned flour to coat.  Shake off the excess.

Heat 2cm of oil in a large frypan over medium heat.  Cook the fish, in batches if necessary), for 2-3 minutes each side until browned, but still a little rare in the middle (if you are using tuna or swordfish!!).

Serve the fish topped with the salsa and extra wedges of lime.

This was really the first time that I have tried moonfish - it was a lovely thick piece of fish, and surprisingly moist.  If you haven't tried this fish I strongly urge you to give it a try - at $22 per kilo it waas much more affordable than tuna or swordfish - and certainly as good in my books.

Apart from that I have been cooking away with the Thermomix - I have made Strawberry Jam and Tomato Ketchup  - but figured these really weren't "blogworth" enough  ( actually too lazy in this heat!!!!  I promise Dear Readers I will try and make up for the lack of recipes......