Mexican Fish salad
45min
Easy
4
Ingredients
For the fish
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground all spice
4 garlic cloves, crushed
2 tsp dried oregano
50ml fresh range juice or 1 medium orange, juice only
50ml cider vinegar
1 tsp olive oil
600g white fish fillets, such as cod, hake or bass
Sea Salt
For the dressing
1 green chilli, finely chopped
3 tbsp olive oil
1 lime, juice only
Pinch cayenne pepper
Salt and freshly ground black pepper
For the salad
2 sweet corn, peeled, cooked and sliced
2 tbsp olive oil
1 onionfinely chopped
1 cup cooked kidney beans
2 avocados peeled, stoned and sliced
100g cherry tomatoes, halved
70g feta cheese, crumbled
Bunch mixed lettuce
1 tbsp chopped coriander
1 tbsp chopped mint
Corn tortillas to serve
Method
To make the fish, toast the spices in a frying pan over a medium heat, until fragrant. Allow to cool.
Blend the toasted spices with the garlic, oregano, orange juice, cider vinegar and olive oil in a food processor, until smooth.
Put the fish in a shallow dish and coat in the mixture. Cover and refrigerate for at least 2 hours, or overnight.
Meanwhile, combine all the salad dressing ingredients in a bowl and season with salt and pepper.
To make the salad, preheat a barbecue or griddle pan. Preheat the oven 170C/150C Fan/Gas 3.
Grill the sweet corn for 3 minutes on each side, until slightly charred and cooked through.Set aside to cool.
When cooled add the corn with the remaining salad ingredients and toss in the dressing.
To cook the fish, wrap each fish fillet in aluminium foil and secure the ends. Put the parcels on the barbecue or griddle pan for 5 minutes on each side. Leave to rest for a few minutes.
Serve with the salad and a few corn tortillas.