Trevally and avocado salad

Name: Trevally and avocado salad
Yield: 4
Ingredients: 2 Tbsp Lemon juice (Main); 1 tsp Dijon mustard; 1 tsp Runny honey; 6 Tbsp Extra virgin olive oil; 400 g Trevally fillets, cut into medallions (cut on a slight angle to achieve this) (Main); 25 g Butter; 1 Cos lettuce, washed, dried and sliced (Main); 14 Green beans, trimmed and steamed; 2 Spring onions, trimmed and finely sliced; 1 Avocado, ripe but firm, halved, stone removed, peeled and sliced (Main); 1 handful Coriander leaves, or small basil leaves

for 4 people

Kathy Paterson

Food writer and stylist.

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Lemon vinaigrette

2 Tbsp	Lemon juice (Main)
1 tsp	Dijon mustard
1 tsp	Runny honey
6 Tbsp	Extra virgin olive oil

Trevally fillets

400 g	Trevally fillets, cut into medallions (cut on a slight angle to achieve this) (Main)
25 g	Butter

Salad

1	Cos lettuce, washed, dried and sliced (Main)
14	Green beans, trimmed and steamed
2	Spring onions, trimmed and finely sliced
1	Avocado, ripe but firm, halved, stone removed, peeled and sliced (Main)
1 handful	Coriander leaves, or small basil leaves

Directions

To make the dressing, place all the ingredients in a screw-top jar, season with sea salt and freshly ground black pepper. Screw on the lid and shake well. Add more salt to the vinaigrette if it is a little tart.
Season the trevally with sea salt and black pepper. Heat a large frying pan or barbecue hot plate over medium heat. Add the butter and as it begins to sizzle place in the trevally. Cook on one side until the flesh is almost cooked, then turn over and cook the other side for about 30 seconds. Be careful not to over-cook as the fish will be dry.
To serve, divide the salad ingredients and coriander or basil between 4 dinner plates. Top with the trevally and drizzle over enough vinaigrette to moisten.