PREPARATION: 10min ~ COOK: 8min ~ READY IN: 20min
1 Blue-eye loin
1 tsp carne asada seasoning
2 tbsp Hillfarm Lemon Infused Canola Oil
2 limes, juiced
1⁄2 cup sour cream
1⁄4 cup Ashgrove Full Cream
1 cucumber, cut into ribbons with a speed peeler
1 small zucchini, cut into ribbons with a speed peeler
1⁄4 cup snow peas, julienned
1⁄2 cup cherry tomatoes, halved
Salt, to season
- Dust the Blue-eye with the carne asada seasoning. And cook the fish in a hot pan with a drizzle of lemon infused canola oil. Grill the fish for around 3 minutes each side and rest for around 10 minutes.
- Into a food processor add your avocado, lime juice, sour cream, cream, blitz until smooth.
- Combine the zucchini, snow peas, cucumber, tomatoes to make a small salad to serve with the fish.
- To serve smear the avocado sauce onto the plate, top with salad, place the fish on top with a drizzle of oil.