How to cook Kingklip with Avocado and Chickpea Salsa
- 1 1/2 pounds kingklip (pink ling) fillets, cut into portion size
- 2 ripe avocados
- 1/2 pound cherry tomatoes
- 5 ounces boiled chickpeas
- 1 chili pepper
- 1/2 bunch cilantro or parsley (or mix)
- 1 tablespoon lime juice
- 2 tablespoons flour
- 2 teaspoons sumac spice
- Olive oil for frying
- Salt and pepper to taste
- To prepare Avocado and Chickpea Salsa: Peel avocados, remove the seeds and chop. Dice tomatoes. Finely chop chili (without seeds) and cilantro (or parsley).
- Mix avocado, cooked chickpeas, tomatoes, chili, cilantro and lemon juice. Season with salt and pepper to taste; set aside.
- Mix the flour and sumac on a large plate; add salt and pepper. Roll the fish in flour mixture.
- Preheat on high heat a large deep frying pan with olive oil.
- Lay the fish fillets and fry for 3-5 minutes on each side until golden brown.
- Place the fried fish on paper towels to absorb excess fat.
- Arrange on serving plates with Avocado and Chickpea Salsa.
The Kingklip with Avocado and Chickpea Salsa
recipe very easy to cook and so good!
If you have difficulties to buy pink ling
in the States, you can substitute cod, monkfish, red snapper, halibut, sea bass, grouper, tilefish, or a mixture.
This recipe for Kingklip with Avocado and Chickpea Salsa serves/makes: 6 servings
The Kingklip with Avocado and Chickpea Salsa recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Pink Ling
(more Pink Ling
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed