This tofu salsa is deliciously simple and perfect to serve with quick crispy fish. It also goes well alongside chicken or as part of a tortilla wrap with your favourite filling. It is best eaten on the day to prevent the avocado going brown.
CRISPY SNAPPER WITH TOFU SALSA
Serves 4
Ingredients
Tofu Salsa
150g soft tofu
½ avocado, smashed
100g ricotta
1 tsp lime zest
2 Tbsp lime juice
¼ cup chopped coriander
Salt and freshly ground pepper
Fish
1 Tbsp olive oil
4 x snapper fillets, skin on
Extra lime to serve
Green bean and tomato salad to serve
Method
1. For the salsa, break the tofu into small pieces and place in a small bowl. Add the avocado, ricotta, lime zest, juice and coriander. Season with salt and pepper.
2. Heat the oil to a medium heat in a large frying pan. Cook the fish fillets, skin side down, for 2 or 3 minutes, then flip and cook a further 3 minutes. Cooking time depends on the thickness of your fish. Season with salt and pepper.
3. Serve the fish hot, with tofu salsa and a green bean and tomato salad. Place extra lime wedges on the side to squeeze over.
