Ingredients
Preparation
- Clean and debone the fillets, leave the skin on
- Marinate the fillets with olive oil, salt and pepper
- Slice the avocado and clean the pomegranate
- Make some cuts in the skin, and fry on medium high heat skin side down
- Toast the bread
- Serve with fresh salad, avocado, and top with squeezed lime and pomegranate seeds