Healthy fish parcels

By admin
19 October 2010

SALSA

1 small papino (breakfast pawpaw), peeled and diced

8 strawberries, diced

5 spring onions, roughly chopped

20 ml roughly chopped fresh coriander

1 small chilli, deseeded and finely chopped (optional)

10 ml olive oil

15 ml fresh lemon juice

salt and freshly ground black pepper

FISH PARCELS

4 wholegrain pittas

200 g smoked mackerel, flaked

1 avocado, peeled and sliced

60 ml sour cream or plain yoghurt

SALSA 

Mix the salsa ingredients

and set aside.

FISH PARCELS

Heat the pitas in a hot dry pan until brown and puffed (a griddle pan produces an interesting charred effect).

Cut open the pittas and fill with the mackerel and avocado slices.

Add a little salsa and a spoonful of sour cream or yoghurt.

TIP: The fruit salsa complements the smoked fish. Leave out the chilli if you don’t like hot food. Use iron-rich cooked chicken livers instead of the mackerel if you prefer.

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