• 800g Tasmanian Blue-eye Trevalla fillet
  • 1 avocado
  • 1 mango
  • 1 red onion
  • 8 cups of baby butter lettuce leaves
  • ½ cup Sweet chilli sauce
  • 1 lime

Author of this recipe

Houston's Farm Tasmania

Houston's Farm Tasmania

Grower / producer

That’s easy. You grow the lettuce, pick the lettuce, wash and dry the lettuce, toss it in a bowl with some other fresh vegetables and some dressing and you’ve got a fantastic meal that tastes... Read more

The sweet taste of the sauce a perfect combination with the salty taste of the grilled fish! Together with the freshness of the lettuce and characteristic taste of the avocado, makes this salad a small wonder on the dinner table!

Total votes: 787


Slice avocado, mango and red onion into thin strips. Combine sweet chilli sauce with juice of lime. Grill fish, skin side down first for 3-4 minutes each side. Mix baby butter leaves with avocado, mango and onion. Place grilled fish and salad on plate and top fish with sauce.

Tips from the author

This salad was shared by Houston's Farm, Tasmania Australia and makes 4 serves.

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