Mahimahi Stuffed Avocado with Almonds

SpotX Wild Foods Recipe from Maggie
Prep:20 minutes Cook:10 minutes Difficulty:1
  • 500 grams mahimahi fillet cut into 2½-cm cubes
  • 1 tablespoon canola oil
  • ½ cup chopped onion
  • 2 cloves garlic, pressed
  • 1 tablespoon medium curry powder
  • ¼ teaspoon black pepper
  • 1 tablespoon light mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sweet pickle relish
  • Juice of ½ lemon or 1 lime
  • ½ cup chopped green onions
  • ¼ cup fresh-chopped tomato, deseeded
  • ¼ cup toasted, slivered almonds
  • 2 Hass avocados
  • Tabasco sauce, to taste
  • In a medium non-stick saucepan, add the oil and heat.
  • Add onion, garlic, curry powder and black pepper.
  • Sauté over medium heat for 5 minutes.
  • Add the fish and continue to cook.
  • Turn over fish and cook until it just changes colour.
  • Remove from heat and mash with a fork to break up fish.
  • Chill in refrigerator until cold.
  • Add the mayonnaise, mustard, relish, lemon juice and onion.
  • Add tomato and almonds to the fish, stirring to combine well.
  • Keep a teaspoon of almonds in reserve.
  • When ready to serve, halve and pit avocados.
  • Scoop a mound of the fish mixture into cavity left by pit.
  • Sprinkle a few almonds on top and serve with Tabasco on the side.
  • Fish mixture will keep in the fridge for 3 days.
  • Can be used as a toast or bread spread, or with crackers.

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