Ensalada de pescado blanco con aguacate y alcaparras

Whitefish salad with avocado and capres

fish and avocado

whitefish and avocado salad

Esta ensalada ha resultado de lo más agradable. La iba a hacer con rape, pero mi hermana me dijo que si podía sugerir pescados más asequibles, así que la he preparado con perca. Hay que escoger un pescado blanco que tenga cuerpo y no se deshaga completamente. El bacalao fresco también hubiera quedado muy bien. Es una receta sencilla de preparar, para comer en días calurosos. También puede servir para aprovechar pescado blanco que ha sobrado.

This salad has been enjoyable to taste. The monkfish was going very well, but my sister told me to try recipes with more affordable fish, so I have prepared with perch. You can choose a white fish that has a firm texture and not come apart completely. The cod have also been very good. It is a simple recipe to prepare, ideal to eat on hot days. It could be used also to take advantage of white fish from a day before.

 

 

Receta

Ingredientes:
(Para dos personas)

    un aguacate y medio
    1 filete de pescado blanco de 200 g (perca)
    2 cuch. soperas de alcaparras
    Unas rodajas de cebolla roja
    1 cuch. sopera de perejil picado fresco
    1 lima
    Aceite de oliva virgen extra


Ver la receta en LibredeLacteos.com

 

Recipe

Ingredients:
(For two servings)

    An avocado and half
    A whitefish fillet 200 g (perch)
    2 tablespoons capers
    A few slices of red onion
    1 tablespoon fresh chopped parsley
    1 lime
    Extra virgin olive oil

Directions:

  1. Start by steaming the fish. For this step, put a stream of extra virgin olive oil in aluminum foil, place the fish fillet on top, add a pinch of salt and freshly ground black pepper and another splash of olive oil and wrap. Steam for 20-25 minutes depending on the thickness of the piece. Remember you should never use lemon juice with aluminum foil because the citric acid could cause the aluminum particles pass to the food, aluminum can be toxic.
  2. Remove the pulp of avocados and cut into cubes. Put the pieces in a bowl, add the juice of a lime or a half lemon juice.
  3. Add a splash of extra virgin olive oil, capers, chopped parsley, a few slices of onion cut into very thin strips, add a pinch of salt. Toss to blend flavors.
  4. When the fish is cool, mix the pieces with the avocado salad, sprinkle lime zest.


 

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