Blue eye with papaya salsa

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Serves 4

Prep

20M

Cook

12M

Total

32M

Ingredients

Blue eye

4 corn tortillas

2 tablespoon olive oil

2 garlic cloves, crushed

4 blue eye trevalla fillets

1 lime, finely grated zest

lime wedges, to serve

Papaya salsa

1 papaya, seeded, peeled, diced

1 avocado, halved, stone removed, diced

1 small red capsicum, seeded, diced

1/4 cup coriander leaves

1 lime, juice

2 teaspoon olive oil

1 chilli, finely chopped

Method

Blue eye

1.Lightly brush tortillas with a little of the oil. Char-grill for 1-2 minutes each side, until golden. Transfer to a plate. Cover with foil to keep warm.

2.In a jug, whisk together remaining oil and garlic. Season to taste. Brush mixture over fish.

3.Heat a large frying pan on medium. Cook fish 3-4 minutes each side until flesh flakes easily when tested with a fork.

4.Make Papaya Salsa as per method below.

5.Serve fish on a bed of salsa with tortillas. Accompany with lime wedges.

Papaya salsa

6.In a bowl, combine papaya, avocado, capsicum, coriander, juice, oil and chilli. Season to taste and toss gently.

Use leftover tortillas for quesadillas or cut up and us as corn chips with dips. Any leftover salsa can be stored in an airtight container and kept in the fridge for 1-2 days.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Blue eye

Papaya salsa

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