This simple dish is packed with flavour and the succulent fillet of Norwegian SKREI® is the perfect addition to this brunch recipe.
Start by preparing the smashed avocado. Slice it in half, remove the stone and scoop out the avocado flesh into a bowl. Smash using a fork and add the juice and zest of the lemon, along with a few dashes of Habanero Tabasco, then season with salt and pepper to taste.
Next place a medium sauté pan on the hob and drizzle a spoonful of vegetable oil in the pan. Heat until the oil sizzles.
Pat the fish skin dry and sprinkle with salt and pepper then place the fish fillets skin side down in the hot oil. Depending on how thick the fillets are you’ll need to sauté them for about 5-8 minutes until the flesh of the SKREI ®is nearly completely opaque in colour.
Season the top of the fish and using a spatula or fish slice carefully turn the fish over and finish cooking for a minute or so.
Toast the rye bread, place the slices of rye on two plates and top with equal amounts of smashed avocado, then gently place the fillets of SKREI ®on top and sprinkle pistachios over before eating. If you like extra heat from the Habanero Tabasco simply drizzle more on top.