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Serves: 2

Ocean perch with avocado salsa

  • Prep Time

    40 min.

  • Cooking Time

    30 min.

  • Method

    Indirect

  • Prep Time

    40 min.

  • Cooking Time

    30 min.

  • Method

    Indirect

Ingredients

Ocean Perch With Avocado Salsa Featured 346X318
  • 2 whole ocean perch, each weighing approx. 350 g
  • 2 tbsp vegetable oil
  • Salt
  • Pepper
  • 1 lime
  • Avocado salsa
  • 2 avocados
  • 2 tomatoes
  • ½ red onion
  • 2 spring onions
  • ½ chilli
  • 1 small handful of fresh coriander leaves
  • 2 tbsp lemon juice
  • Vegetable oil

Instructions

    Whole roasted ocean perch with a fresh avocado salsa.

    In the kitchen:
    • Clean the fish by scaling with a knife, then rinse under the cold tap.
    • Brush the fish with oil, and season inside and out with salt and pepper. 
    • Wash the lime and cut it into slices. Put slices of lime inside the fish. 
    • Place the fish in the fish turner and click shut.

    Avocado salsa:

    • Wash the tomatoes. Dice the avocados and tomatoes.
    • Peel the onion and finely chop it. Cut the spring onions into fine strips, finely chop the chilli and coarsely chop the coriander. 
    • Mix all the ingredients together into a salsa.
    • Add lemon juice and a little oil to the salsa, then season with salt and pepper, and serve with the fish.
    At the barbecue:
    • Half fill the chimney starter with Weber briquettes, light them and prepare the barbecue for indirect heat - approx. 240-250°C.
    • Place the fish turner on the barbecue and cook the fish for approx. 15 min on each side until the core temperature is 60°C.

    Tip: You can also check whether the fish is ready by lifting the flesh a little at the thickest point to see if the bones are white. If they are, the fish is ready.

Ingredients
Instructions

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