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Celebrating Seafood in the East Neuk of Fife ...

Mexican Salad


2 x 170g (6oz) lemon sole, plaice or witch fillets, defrosted, skinned
1 large yellow pepper, deseeded and thinly sliced


pinch mustard powder
juice 1 lemon
grated rind and juice 2 limes
1 red chilli, finely chopped
1 small red onion, finely chopped
2 x 15ml spoon (2 tablespoons) sunflower oil
2 x 15ml spoon (2 tablespoons) white wine vinegar
fresh chopped parsley
salt and black pepper
2 avocados, peeled and sliced

Mexican Salad

Place the marinade ingredients together in a screw top jar, cover and shake until blended. Cut the lemon sole into thin slices and place in a shallow dish with the pepper. Pour over the marinade. Cover and refrigerate for four hours. Drain and serve with the avocado as a starter.



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