 |
 |
|
Serves: 4
Cook Time:
18 min |
Prep Time:
15 min
|
|
|
|
| Metric |
|
Imperial |
|
|
Ingredients |
| 4 |
|
4 |
|
|
pieces HIGH LINER English Style Fillets
|
| 50 mL |
|
¼ cup |
|
|
mayonnaise
|
| 15 mL |
|
1 tbsp |
|
|
prepared pesto
|
| 4 |
|
4 |
|
|
wedges or squares flatbread
|
| 8 |
|
8 |
|
|
slices tomato
|
| ½ |
|
½ |
|
|
ripe avocado, peeled and sliced
|
| 125 mL |
|
½ cup |
|
|
shredded cheese (such as Asiago, Monterey Jack or Cheddar)
|
|
|
 |
| |
|
|
| 1) |
Bake fish according to package directions. |
| 2) |
Combine mayonnaise and pesto. |
| 3) |
Spread small amount pesto-mayonnaise on each piece of flatbread. |
| 4) |
Top each with piece of fish, 2 slices tomato and 2 slices avocado. |
| 5) |
Sprinkle with cheese and place on baking sheet. |
| 6) |
Broil until cheese melts and bread is lightly toasted, about 1 minute. |
| 7) |
Serve immediately.
Tips:
Buy fruit that is soft to the touch, but not mushy. Some avocados have smooth, green skin; others have thick, pebbly, dark green skin, but all should be free of bruises or damaged spots.
|
|
|
|
| |
 Be the first to rate this recipe
|
|
|
|
|
