1 ripe avocado*
2 ripe plum tomatoes, each chopped into 6
1 tsp chopped chives
2 tbsp olive oil, plus some for drizzling
1 tbsp garlic infused oil
juice half a lemon or 1 lime
small bunch coriander, leaves only
2 x 140g/6oz fish fillets
* Only use ¼ avocado per portion for Low FODMAP diet.
Halve and stone the avocado and use a teaspoon to scoop chunks of the flesh into a bowl.
Gently mix all the other ingredients, except the fish, in with the avocado, then set aside.
Heat a griddle pan until very hot. Season the fish with pepper, and salt if you want, then drizzle with a little olive oil.
Griddle the fillets for 2-3 mins on each side until charred and cooked through. Serve with the avocado salad.
Recipe from Good Food magazine