"Whisk the salt into the lemon juice to dissolve, then add the olive oil, black pepper and sugar. Whisk together. Add chopped shallots and garlic and leave to marinate for 15 minutes.
Pour a little oil in a pan and sauté the zucchini. Set aside.
If the fish has been hot-smoked, it will not require cooking. Cold-smoked fish will need 2 minutes in the microwave or about 6 minutes in a pre-heated 200 C (400 F) oven, wrapped in foil. Flake or chop the fish, and pour any cooking juices into the marinade.
Cut the avocado into large dice and add to the marinade, gently mixing to coat the avocado. Add the zucchini, tomato and chopped coriander.
Cook the pasta and divide between four plates. Pour over the remaining ingredients and serve warm."
source: French Colonial Cookery by David Burton ISBN 0-571-19024-3
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (356g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 198 (59%)|
|Amt Per Serving||% DV|
|Total Fat 22g||29 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 15g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 23.4mg||7 %|
|Sodium 744.3mg||26 %|
|Potassium 1063.2mg||28 %|
|Total Carbohydrate 21.6g||6 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 13.9g|
|Protein 20.4g||29 %|
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Calories per serving: 337
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