Avocado with Salmon and cucumber


Simple recipe….halve an avocado and remove the stone

Fill centre with salmon and top with grated cucumber and  a spoon of yoghurt.

Pour on Lime or lemon juice and olive oil and sprinkle with Sweet Paprika.


Serve cold  for lunch or bake in oven 25 minutes and serve hot


Fish fillets with lemon butter sauce

4 john dory fillets…burramundi or any fish
¼ cup (35g) plain flour, seasoned
60g butter
Juice of ½ lemon
2 tablespoons finely chopped parsley
Steamed potatoes , steamed green beans, to serve

  1. Pat fish fillets dry with paper towel and dust with seasoned flour, shaking off any excess.
  2. Melt half of butter in a large frying pan on medium heat. When starting to sizzle, add fish fillets and cook for 2 minutes each side, until tender and golden. Remove to warm plates.
  3. Add remaining butter and lemon juice to pan, increase heat to high and stir for 1 minute, until well combined. Stir through parsley. Serve fish with steamed potatoes and green beans and spoon over sauce

Fish Fillet Packets in foil

These fish packets can be cooked under the grill, on a barbecue or in the oven or steamed in a steamer.

You can use any vegetables of your choice….steam or bake first for 10 minutes, then add fish and steam for a further 10 minutes or until cooked when tested.


2 cups very thinly sliced assorted summer squash (such as zucchini, yellow crookneck, and pattypan) 4 tablespoons dry white wine
1/4 cup thinly sliced shallot 4 tablespoons extra-virgin olive oil, divided
1/4 cup thinly sliced fresh basil, plus cup basil leaves Kosher salt and freshly ground black pepper
20 cherry tomatoes, halved 4 6-oz. skinless white flaky fish fillets (such as Atlantic cod or halibut)

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Fold four 24×12-inch pieces of heavy-duty foil in half crosswise; open foil and place on a work surface. Divide squash among pieces of foil, arranging in layers on one half of each piece of foil. Sprinkle shallots and sliced basil over, dividing equally. Scatter tomato halves around squash. Drizzle each with 1 Tbsp. wine and ½ Tbsp. oil; add ½ Tbsp. water to each packet. Season with salt and pepper. Place a fish fillet atop each portion of vegetables. Season with salt and pepper and drizzle ½ Tbsp. oil over each fillet.

Fold and crimp edges of foil to seal packages. DO AHEAD: Can be made 4 hours ahead. Chill. Let stand at room temperature for 15 minutes before continuing.

Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Place packets on grill grate. Grill until fish is just cooked through (a toothpick poked through the foil will slide through fish easily), about 10 minutes. Carefully cut open packets (steam will escape). Garnish with basil leaves.

Read More http://www.ivillage.com/fish-fillet-packets-cherry-tomatoes-squash-and-basil/3-r-536569#ixzz2VwUa3Q3h
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