Halibut Fillet with Tomato and Avocado Salsa
Preparation steps
Peel the avocados, cut in half lengthwise, remove the pit and dice.
Peel the lemons with a sharp knife, rinse, cut out the fillets, squeeze out the juice and squeeze the residual pulp. Mix all with the avocados.
Blanch the tomatoes in boiling water, drain, peel, quarter, cut out the core and dice.
Pluck the cilantro leaves and finely chop the half leaves. Fry the bread slices in 2 tablespoons hot oil until golden brown. Add in the chopped cilantro, season with salt lightly and then drain on kitchen paper. Cut into cubes.
Rinse the halibut steak, pat dry, season with salt and pepper, and coat with flour. Fry the halibut steak in 2 tablespoons hot oil until golden brown and remove from the pan.
Stir the white wine into the same pan with halibut drippings, add in the avocados with lemon juice, lemon pulp and tomato, and add in the halibut again. Stir in the sugar and season with salt and pepper. Serve on warmed plates sprinkled with cilantro and bread cubes.