Grilled fish with chunky avocado salsa

Add some oomph to white fish with salsa and avocado – it’ll remind you of Mediterranean nights

  • Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 423
  • fat 32g
  • saturates 4g
  • carbs 6g
  • sugars 0g
  • fibre 3g
  • protein 28g
  • salt 0.25g


  • 1 ripe avocado
  • 2 ripe plum tomatoes, each chopped into 6
  • 1 small red onion, finely sliced
  • 3 tbsp olive oil, plus some for drizzling
  • juice half a lemon or 1 lime
  • small bunch coriander, leaves only
  • 2 x 140g/6oz fish fillets, such as Pacific cod or halibut, skin on


Make it meaty or more substantial
Try the chunky salsa with griddled chicken breasts or steak. Or to make it more substantial, griddle thick slices of ciabatta before you cook the fish, then drizzle with a little olive oil. Pile the salsa on top of the bread before serving. Or serve with buttered new potatoes.


  1. Halve and stone the avocado and use a teaspoon to scoop chunks of the flesh into a bowl. Gently mix all the other ingredients, except the fish, in with the avocado, then set aside.

  2. Heat a griddle pan until very hot. Season the fish with pepper, and salt if you want, then drizzle with a little olive oil. Griddle the fillets for 2-3 mins on each side until charred and cooked through. Serve with the avocado salad.

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