Quick seabass wrap with deconstructed guacamole
July 10, 2020
- 4 ASC certified seabass fillets (~350gr.)
- 4 arabic pita bread
- 2 ripe avocados
- 1 cilantro bunch, finely chopped
- 1 medium sized onion
- 1 medium sized tomato
- 1 lime (zest and juice)
- 4 tablespoons mayonnaise
- 4 tablespoons roasted cashews, broken
- 4 tablespoons extra virgin olive oil
- 50gr. breadcrumbs
- 2 teaspoons cumin
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
Mix the breadcrumbs with the cumin, salt and cayenne pepper.
Rub the fillets with the olive oil and coat with the breadcrumbs’ mix. Bake in a preheated oven at 190oC for 20’.
In the meantime, peel and slice the avocado.
Dice the onion and tomato.
Mix the mayonnaise with the lime zest and juice.
Break the cashews and chop the cilantro.
Place the mayo mix and avocado slices along the middle of the pita bread. Sprinkle some cilantro and place the baked fillet on top.
Add the cashews, tomato and onion.
Fold the sides and wrap tightly.
Cut diagonally and serve.