Original recipe of the week: Mahi mahi naan bread with avocado and coriander

6^th October 2013

Bethany Stone

Bethany Stone

6 October 2013

As the evenings start to draw in, who can be bothered to slave over a hot stove when you could be snuggled up on the sofa? Not us! That’s why we’ve invented a quick, yummy take on the Friday night takeaway that should save you a few bob and keep your feet up for a bit longer.

You could make the naan yourself if you were feeling adventurous – or cheat like us with a supermarket version!

Mahi mahi naan bread with avocado and coriander

Serves: 1 

Prep time: 25 minutes 

What you will need: 

1 mahi mahi fillet, seasoned
½ red pepper, sliced
½ onion, chopped
1 garlic clove, chopped
1 tsp nigella seeds
½ tsp black pepper
½ tsp salt
1 tsp ground coriander
1 tsp medium chilli powder
2 tbsp low fat yogurt
1 handful fresh coriander, chopped
3cm piece cucumber, diced
½ avocado, sliced
1 tsp lime juice
1 ready-made peshwari or garlic naan bread 

What you need to do: 

1. Preheat the oven to 200°C, then place the mahi mahi in an oven proof dish and cover with foil. Cook the fish for about 20 minutes or until it starts to flake.
2. While the fish is cooking, start frying the onion with the spices, salt, pepper and chilli powder. When browned add the garlic and continue to fry. Now add in the red pepper, cook until soft and remove from the heat.
3. In a small bowl combine a little more salt, the diced cumber and yoghurt and set aside.
4. By now the fish should be nearly cooked. For the last five minutes or so place the naan in the oven to warm through.
5. Remove both the fish and the bread from the oven, and you can start to build your dish.
6. First place the naan on a plate, add the onion mix and smooth out.
7. Now break the fish fillet up lightly and place this on top.
8. Next, add on a helping of the yoghurt mix, the sliced avocado and fresh coriander and finally season with the lime juice for extra freshness.

Enjoy this dish with an ice cold beer!

Bethany Stone