How to make
Wash the millet and boil it for about 20 minutes in water at a ratio of 1:3 (follow the instructions on the package).
Strain well and let it cool.
Clean, peel and chop the avocado and fresh garlic. Place them in a bowl, add the boiled and cooled millet and season with salt, dried coriander, the juice and peel of 1 lime and extra virgin olive oil.
Stir gently to combine everything without breaking the avocado pieces as much as possible.
Add salt and sprinkle the sea bream fillets with black or white pepper.
Heat a pan with a little olive oil over medium to high heat and cook the fish in the pan until golden brown on both sides (skin side down first).
Serve the fillets over the fresh millet and avocado canape and garnish with more lime wedges to squeeze over the fish (optional).
Enjoy this unique sea bream on millet and avocado canape.
