Pan Fried Hoki with Avocado and Tomato Salsa


  • 2

    Sealord Fresh Hoki Fillets

  • Avocado Salsa
  • 1

    ripe avocado, finely diced

  • 1

    lebanese cucumber, finely diced

  • 8

    cherry tomatoes, quartered

  • 1

    long red chilli, seeded and finely diced

  • 1/4 cup

    coriander leaves

  • 1 tbsp

    extra virgin olive oil

  • 1 tsp

    lime juice

  • steamed cousous and lime wedges to serve


  1. First make the salsa by putting all the salsa ingredients into a bowl. Season with a little sea-salt and freshly ground black pepper and then gently fold to combine.
  2. Heat a little butter or olive oil in a frying pan and cook Hoki fillets until golden and cooked through. Transfer the Hoki to two serving plates and spoon the salsa over. Serve with steamed couscous and lime wedges.