Name: Blue eye with papaya salsa
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 1
Ingredients: 4 corn tortillas; 36.40 gm olive oil; 2 garlic cloves, crushed; 4 blue eye trevalla fillets; Zest of 1 lime, finely grated; Lime wedges, to serve; 1 papaya, seeded, peeled, diced; 1 avocado, halved, stone removed, diced; 1 small red capsicum, seeded, diced; 62.50 ml coriander leaves; 1 lime, juiced; 9.20 gm olive oil; 1 chilli, finely chopped

Blue eye with papaya salsa

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Prep Time:
20 minutes

Cook Time:
12 minutes

Total Time:
32 minutes

Impress guests with vibrant fish dish.

Ingredients:

4 corn tortillas
36.40 gm olive oil
4 blue eye trevalla fillets
Zest of 1 lime, finely grated
Lime wedges, to serve
1 papaya, seeded, peeled, diced
1 avocado, halved, stone removed, diced
1 small red capsicum, seeded, diced
62.50 ml coriander leaves
1 lime, juiced
1 chilli, finely chopped

Instructions:

Brush tortillas gently with a touch of oil. Grill over high heat for 1-2 minutes on each side until they turn golden. Place on a plate and cover with foil to retain warmth.
Combine the leftover oil and garlic in a jug, season to taste, and brush the flavorful mixture over the fish.
Preheat a large frying pan over medium heat. Sear fish for 3-4 minutes on each side until fork-tender and flaky.
In a bowl, gently mix together the papaya, avocado, bell pepper, cilantro, lime juice, olive oil, and chili. Season to taste.
Present the fish elegantly over a vibrant bed of salsa alongside warm tortillas. Serve with fresh lime wedges on the side for an extra burst of flavor.

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