This week Alison Hammond and Phil Vickery leave the city behind and head for the beaches, and Phil makes a banana, avocado, garlic and fish BBQ dish!
BBQ whole fish with avocado, bananas and garlic
Serves: 4 persons
The Brazilians love avocado but not how you would think. They like to eat it with sugar, or something sweet. We had an avocado smoothie for breakfast made by our security man, that was sweetened with sugar, it was really quite good. With that in mind, here is a dish using local fresh fish (we caught with the fisherman) with stuffed, banana, garlic and honey avocado.
Preparation time:- 25 minutes.
Cooking time:- depends on the fish but 12-15 minutes.
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
1 medium ripe banana, sliced into 1cm pieces
4 tbsp runny honey
3 cloves finely chopped garlic
4 tbsp chopped parsley
juice 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 nice and securely.
Score across and lengthways – don’t cut all the way to the skin.
Heat the honey, do not burn and 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 with the coriander, rosemary and the spring onion into the side of the fish
Pop the fish on the bbq - 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 bar b qued fish.
Sprinkle with salt, pepper and a little olive oil.