

Fish carpaccio with avocado and tomato
Ingredients
- 400g very fresh fish fillets, thinly sliced
- 4–5 teaspoons balsamic vinegar
- 1 ripe avocado
- 2 large tomatoes
- 2 cups baby rocketarugulaX
- 2 tablespoons capers
- 1 tablespoon freshly chopped basil
Log In or Sign Up to save this recipe to your shopping list.
Instructions
1 Place the fish slices into a bowl, pour in the vinegar and toss lightly to coat the fish.
2 Peel and dice the avocado. Wash and thinly slice the tomatoes.
3 Arrange the fish slices in a thin layer around the outside of a large round plate. Wash the rocket leaves, pat dry and pile in the centre, along with the avocado pieces and tomato.
4 Sprinkle capers and basil over the fish. Refrigerate for an hour before serving.
Variations
- Almost any fish available in New Zealand can be used in this recipe: snapper, kingfish, trevally, salmon, bream, bonito, garfish, whiting, flounder, flathead, tuna, and even leatherjacket.
- You can replace the rocket with baby cos lettuce for a milder flavour.
HFG tip
If you’re buying the fish (not catching it), ask the shop to slice the fillets for you. If you have to do it yourself, placing the fillet in the freezer for 30 minutes first will make the slicing easier.
Although the fish is not heated, it is not raw either because it’s ‘cooked’ by the vinegar acid.
Nutrition Info (per serve)
-
Calories 238cal
-
Kilojoules 990kJ
-
Protein 22g
-
Total fat 15g
-
–Saturated fat 2g
-
Carbohydrates 5g
-
–Sugars 3g
-
Dietary fibre 3g
-
Sodium 200mg
-
Calcium 70mg
-
Iron 1mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the
newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
RELATED ADVICE LATEST ADVICE