Crispy Snapper With Tofu Salsa
This tofu salsa is deliciously simple and perfect to serve with quick crispy fish
This tofu salsa is deliciously simple and perfect to serve with quick crispy fish. It also goes well alongside chicken or as part of a tortilla wrap with your favourite filling. It is best eaten on the day to prevent the avocado going brown.
CRISPY SNAPPER WITH TOFU SALSA
150g soft tofu
½ avocado, smashed
1 tsp lime zest
2 Tbsp lime juice
¼ cup chopped coriander
Salt and freshly ground pepper
1 Tbsp olive oil
4 x snapper fillets, skin on
Extra lime to serve
Green bean and tomato salad to serve
1. For the salsa, break the tofu into small pieces and place in a small bowl. Add the avocado, ricotta, lime zest, juice and coriander. Season with salt and pepper.
2. Heat the oil to a medium heat in a large frying pan. Cook the fish fillets, skin side down, for 2 or 3 minutes, then flip and cook a further 3 minutes. Cooking time depends on the thickness of your fish. Season with salt and pepper.
3. Serve the fish hot, with tofu salsa and a green bean and tomato salad. Place extra lime wedges on the side to squeeze over.Share this: