Recipe by: Karen Martini
Barbecued fish makes a light filling for this Mexican-inspired meal. Let your guests load their own – they’ll love the fiesta of cumin & chilli flavour!
- 12 flathead fillets, deboned and skin removed
- 1 tbsp extra virgin olive oil
- Salt and pepper, to season
- fresh coriander leaves, to garnish
- 1 lime, cut into wedges
- 6 soft tortillas, warmed
- 1 avocado, halved, sliced lengthways
- 100 ml sour cream
- 1 tsp ground cumin
- ½ tsp smoked paprika
- juice of 1 lime
- juice of ½ pomegranate (80ml)
- 1 clove garlic, finely grated
- 1 tbsp dried oregano
- 1 tbsp white wine vinegar
- 80 ml extra virgin olive oil
- 3 cold charred or barbecued corncobs, kernels removed
- 1 red capsicum, cut into 5mm dice
- 1 fresh long green chilli, very finely diced
- 2 large oxheart tomatoes, cut into 5mm dice
- 1 red onion, cut into 5mm dice
- Arils of ½ pomegranate
- Put all dressing ingredients in a large bowl and whisk to combine. Put all salsa ingredients in a second bowl. Pour dressing over salsa and toss to coat. Set aside.
- Preheat a barbecue flat plate to high. Put fish on a large plate. Drizzle with oil and season. Sear for 2 minutes each side, depending on size of fillets, until cooked through.
- Transfer fish to a serving platter, scatter with coriander and lime wedges. To serve, put platter on table, along with salsa, tortillas, avocado slices and sour cream so guests can make their own.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||7.6 g|
|Total carbohydrates||46.8 g|
|- Sugars||16.4 g|
|Dietary fibre||8.5 g|