The Brazilians love avocado but not how you might think. They like to eat it with sugar or something sweet. While in Brazil I had an avocado smoothie for breakfast, sweetened with sugar, it was really quite good. With that in mind, here is a dish using local fresh fish with stuffed, banana, garlic and honey avocado.
- 1 kg whole fish, scaled and pre gutted, fins also removed with a pair of sharp scissors
- 2 sprigs rosemary
- 2 springs coriander
- 2-3 spring onions, whole
- 4 slices fresh lime or lemon
- For the Avocado, Bananas & Garlic
- 1 medium ripe banana, sliced into 1cm pieces
- 4 tbsp runny honey
- 3 cloves finely chopped garlic
- 4 tbsp chopped parsley
- juice of 3 large limes
- 2 large ripe avocados
Cut the avocado in half and remove the stone. Cut a small sliver off the bottom so they sit upright nice and securely.
Score across and lengthways – don’t cut all the way to the skin.
Heat the honey; do not burn, then sauté the banana with a little salt until nicely coloured and slightly soft.
Add the chopped garlic, a little parsley, some seasoning and a touch of lime juice
Cook the fish over the barbeque - the golden rule is to make sure the bars and fish are well oiled and then sprinkled with a little salt and pepper.
Stuff the coriander, rosemary and the spring onion into the side of the fish.
Pop the fish on the barbeque - it will take about 5 to 6 minutes on each side.
Fill the halved avocados with the banana mixture and top with large flakes of the barbequed fish.
Sprinkle with salt, pepper and a little olive oil.