Broccomole with Fish

Broccomole with Fish

This is a slightly different take on guacamole. You can either eat it as a light meal or serve as a side anywhere you’d normally serve guac. Great with pan fried fish or chicken or with roasted nuts for a veggie meal.

enough for: 2
takes: 15 minutes
1 avocado
3-4 tablespoons lime or lemon juice
1-2 red chillies, chopped (optional)
1/2 clove garlic, finely chopped
1 head broccoli, very finely chopped
2 fish fillets

1. Mash avocado in a medium bowl. Stir in lemon or lime juice, garlic and chilli (if using). Taste and season generously with salt and extra lemon / lime.

2. Stir in broccoli and serve with lashings of black pepper on top.

3. Heat a little oil in a pan. Cook fish on a medium high heat for 3-5 minutes on each side or until browned on the outside and the fish flakes when you touch it.

4. Serve fish on a generous bed of the broccomole.

Variations

vegetarian – serve brocomole with cooked or canned chickpeas, quinoa or brown rice.

different veg – asparagus, broccolini, cauliflower, zucchini are all good.

carnivore – serve as a side to pan fried or grilled chicken, pork chops or sausages. Or crumble over crispy bacon.

more substantial – serve with your favourite corn chips, torillas or flat bread. Or serve some beans such as black beans or cannellini. Refried beans are also great.

herby / more veg– lovely with some fresh coriander (cilantro), basil or mint.

more spice – increase the chilli or serve with your favourite hot sauce.

family friendly – skip the chilli (and possibly the garlic). Serve warm tortillas for wrapping.

Waste Avoidance Strategy

avocado – use for another meal.

lime or lemon – will keep for months in a plastic bag in the fridge.

red chillies – will keep for months in the fridge. Can be frozen or left unwrapped in the fridge they will slowly turn into dried chillies and still be edible.

garlic – keep in the pantry in the dark or a brown paper bag to prevent sprouting.

broccoli – will keep wrapped in a plastic bag in the fridge for about 2 weeks or sometimes a little longer. Can be frozen (if you have time chop before freezing so it will defrost quickly in the pan).

fish fillets – freeze them.