- Yellow pepper - 1 Piece (For salad :)
- Cucumber - 1 piece
- A handful of cherry tomatoes - 1-2 pieces
- Olive oil - 1 st. spoon (For fish :)
- Fillet of calf - 1 piece (large, 2-nd if small, per person)
- Lime - 2 pieces
- A bunch of cilantro - 1 Piece (finely chopped)
- Salt, pepper - - To taste
- Red onion - 1/2 Pieces (finely chopped)
- Olive oil - 2 pieces (For pureed avocado :)
- Balsamic vinegar - 1 st. a spoon
- Avocado - 1.5 Pieces
- Water - 1/4 cup
- Salt, pepper - - To taste
In a bowl, combine the fish fillets, olive oil, 1/2 lime, salt, pepper. Well, roll the fish and put it in the refrigerator. In a large bowl, add chopped cilantro, onions and 1.5 lime juice. Place in the refrigerator. Peel and cut cucumbers, tomatoes and peppers. Place the vegetables in a zip pack, shake and put into the refrigerator. Now, let's start cooking the fish. In a large frying pan, lay out the entire file of the fillet and cook on medium / high heat for 5 minutes on each side. Then, shovel the fish into small pieces and cook for 5 more minutes, stirring occasionally. Next, add the ready fish to the mixture of cilantro and onions, mix well, set aside and prepare the avocado paste: stir to a homogeneous mass of 2 tbsp. olive oil, 1 tbsp. balsamic vinegar, salt, pepper, avocado and water. Put the vegetables on the plate, lay the fish on top and then, the avocado paste and serve on the table. Bon Appetit.
Servings: 1-2