Mexican Spiced Fish RECIPE
Ingredients:
4 fillets Trumpeter or Grouper or a firm white fish without the skin
Mexican Rub - your favourite premade mexican rub
3 Avocados
3 Corn with husk
2 red capsicum diced
Punnet of Grape tomatoes halved lengthways
2 long red chillies (seeds removed and diced)
2 limes
Salt and pepper
Method
Turn your BBQ on high and close the lid. Oven on at 180 degrees.
Combine the Mexican rub with a couple of pinches of salt and mix well. Rub on both sides of the fillets, onto a plate and cover with cling film then into the fridge for 30 minutes.
Rinse the corn under water leaving the husk on and then onto the BBQ grill with the lid open. Rotate every 10 mins to get a good char for 30 mins. Remove once cooked and shred the husk off and then cut the kernels off and place them into a mixing bowl. Don't worry if some of the corn is burnt as this adds texture and flavour to the salsa.
Add the tomatoes, capsicum, chilli and juice of one of the limes to the corn and mix well. Season with salt and pepper to taste.
Remove the avocado from the flesh and mash in a mixing bowl. Add juice of the second lime and season with salt and pepper. Taste.
Heat a frypan with a little grapeseed oil to medium/high and once hot add the fillets and cook for 3 mins on each side, making sure you create a Mexican crust on each side. Transfer the fillets to a lined tray with baking paper and into the oven for 3-4 mins or until cooked through.
Assemble the salsa on the plate, fish and avocado on top.
Enjoy this fish taco without the taco. Serves 4.
