20 minutes
Rated 5.0 stars by 1 users
Quick Seabass Branzino Wrap with Deconstructed Guacamole
An easy lunch dish that's perfect for customizing - change out the ingredients and enjoy!
Recipe found at https://asc-aqua.org/seafood-recipes/quick-sea-bass-wrap-with-deconstructed-guacamole/
Ingredients
-
Seabass (Branzino) filets
- 4 arabic pita bread
- 2 ripe avocados
- 1 cilantro bunch, finely chopped
- 1 medium sized onion
- 1 medium sized tomato
- 1 lime (zest and juice)
- 4 tablespoons mayonnaise
- 4 tablespoons roasted cashews, broken
-
4 tablespoons extra virgin olive oil
-
50g breadcrumbs
- 2 teaspoons cumin
-
1 teaspoon salt
- ½ teaspoon cayenne pepper
Directions
-
1.Mix the breadcrumbs with the cumin, salt and cayenne pepper
-
2.Rub the fillets with the olive oil and coat with the breadcrumbs’ mix. Bake in a preheated oven at 375°C for 20 minutes
-
3.In the meantime, peel and slice the avocado, dice the onion and tomato, break the cashews, and chop the cilantro
-
4.Mix the mayonnaise with the lime zest and juice.
-
5.Place the mayo mix and avocado slices along the middle of the pita bread. Sprinkle some cilantro and place the baked filet on top.
-
6.Add the cashews, tomato and onion. Fold the sides and wrap tightly. Cut diagonally and serve.
Share:
Seafood 201: Baked Honey Cilantro Lime Cobia Fillet
Delicious Seabass Branzino Burger