If chocolate bunnies don’t do it for you, the Easter egg you need is an avocado – nutritious and delicious! A treasure full of hidden nourishing qualities and taste bud dazzling delights.
The South African Easter weekend is all about family and enjoying braais outdoors, in the last days of warm weather. This year, add an avocado to chargrilled steak or your usual chesa nyama with a little spicy sauce on the side for a restaurant-quality meal.
Our favourite accompanying avocado salad is to combine big chunks of creamy avocado with the internet trend of smashed cucumber, adding your favourite soft herb leaves, a dressing of soy sauce and rice vinegar, crushed garlic and a few red pepper flakes, all scattered with sesame seeds or toasted peanuts. Bliss!
If you’re keeping the feasting indoors, this avo salad works just as well with your Easter Sunday lamb roast, or why not make devilled eggs filled with mashed avocado, cottage cheese, egg yolk and a good dose of chilli!
Not eating meat on Good Friday? We’ve got you covered with our divine Crispy Oven Baked Fish with Avocado Tartare recipe below.
The local avocado season has begun, so no need to hold back on this delicious fruit – there’s plenty around to mash, dice and slice your way through every meal of the Easter long weekend.
- For further information and avo recipes, visit www.avocado.co.za.
Crispy Oven Baked Fish with Avocado Tartare
Serves 4
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients
For the fish:
Avocado or olive oil to drizzle
30 ml (2 tbsp.) Parmesan cheese, finely grated
80 g (2/3 cup) dried breadcrumbs
15 ml (1 tbsp.) fish spice
8 firm white fish fillets
1 egg, lightly beaten
For the tartare:
10 ml (2 tbsp.) capers, drained and chopped
3 small gherkins, chopped
2 spring onions, chopped
15 ml (1 tbsp.) fresh dill, chopped
45 ml (3 tbsp.) plain yoghurt
Juice and zest of 1 lemon
2 ripe avocados, peeled, stoned and diced
Extra lemon wedges to serve
Extra dill to garnish
Method:
- Preheat oven to 180°C
- Add a drizzle of the oil onto a baking tray.
- Combine the Parmesan and breadcrumbs on a plate.
- Season the fish with the fish spice, dip the fish into the egg and then the breadcrumb mixture to coat.
- Arrange fish on the baking tray and bake until golden and the fish flakes easily when pressed with a fork, about 10-15 minutes depending on the thickness of the fish.
- While the fish is cooking make the tartare: Place the capers, gherkins, spring onions, and dill into a bowl and mix to combine.
- Divide the mixture in half and place one half in the jug of a stick blender with the yoghurt, lemon juice and zest and one avocado.
- Whizz with a stick blender until smooth, spoon into a bowl and stir through the remaining half of the caper mixture.
- Serve the fish with the second diced avocado, tartare sauce and wedges of lemon. Garnish with dill.
