Healthy mexican salad with crispy skinned ocean trout and unhealthy whole egg mayonnaise

Well nobody is perfect right?

This meal is pretty easy to whip up on a weeknight. I keep batches of boiled black beans in tubs in the freezer just for these occasions. All I need to do is remove them from the freezer and boil on the stove in water for a few minutes, let cool and they are ready for use in salads or sauces.

1 takeaway tub of frozen black beans or 1 can of black beans.
1 avocado chopped into chunks
1 spanish onion finely diced
1 bunch of coriander roughly chopped
1-2 tomatoes roughly chopped
Juice of 1-2 limes
Salt and pepper
1/2 to 1 cup of frozen corn (I put this in the saucepan with the black beans and boil the whole lot for a few minutes then cool. Then it’s ready to make the salad.
a couple of pinches of paprika
2 pieces of ocean trout with the skin on
Kewpie mayonnaise

Simply mix all the salad ingredients together in a bowl then add lime juice, salt and pepper. Meanwhile grill fish drizzled with a little lime juice, skin side up until cooked through and skin goes crispy. This shouldn’t take very long, 5-10 minutes). Serve some salad, sprinkle with paprika, top with fish and garnish with some coriander and serve some mayonnaise on the side.



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