Wednesday, March 24, 2010

Recipe: Grilled Fish Tacos

I made the most DELICIOUS dinner tonight using a recipe I found in the February Gourmet Traveller.  My goodness it was delicious.  REALLY delicious. I can't wait to have them again.  I thought I had better stop reminiscing about them and share:

Serves 4
400gm fresh skinless white-fleshed fish fillets (eg flathead, barramundi, mulloway) cut into large cubes.  (I used barramundi and it was a good choice)
1 tbsp olive oil
Juice of 1 lemon
8 soft corn or wheat tortillas (I used low GI ones which were delicious)
1 cup of shredded red cabbage
1/2 cup of Japanese mayo (bought from our local fish shop).  You can use normal mayo but the Japanese mayo is a bit sweeter and was delicious with the tacos.

Tomato Salsa
3 ripe tomatos, diced
2 tbsps of coarsely chopped coriander
2 tbsps of lime juice
1 small red chilli finely chopped (optional) (I didn't worry about the chilli)
2 tsp olive oil

2 avocado, coarsely chopped
1/4 cup lime juice
3 spring onions, thinly sliced
2 tbsp coarsely chopped coriander

1 For tomato salsa, combine ingredients in a bowl, season to taste and set aside.
2 For guacamole, coarsely mash ingredients in a bowl with a fork, season to taste, set aside.
3 Meanwhile, fire up the bbq or char-grill pan over high heat (I just used fry pan).  Season fish to taste, drizzle with olive oil and a little lemon juice, then grill, turning once, until just cooked (8-10 minutes).
4 Meanwhile, quickly toast tortillas on the bbq, turning once, until warmed slightly (1-2 minutes). Top with grilled fish, red cabbage, guacamole, a squeeze of mayo, and tomato salsa, then wrap and eat!