with corn salad
A variation on a fish taco recipe, this dish is a colourful taste sensation and a favourite for casual dinner with friends.
About this Recipe
A variation on a fish taco recipe, this dish is a colourful taste sensation and a favourite for a casual dinner with friends.
Step by Step Instructions
25 grams fresh coriander, leaves & stems, chopped
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 small red chilli, deseeded & chopped
- 1 lime zest
- 6 tablespoons olive oil
- 740 grams skinless cod or other firm white fish fillets, cut into large chunks
- 4 sweetcorn cobs (or use 300g frozen sweetcorn)
- 1 tablespoon lime juice
- 1/2 red onion, peeled & finely diced
- 1/2 red pepper, deseeded and finely diced
- 15 grams fresh coriander, leaves only
In a blender, combine the coriander, paprika, cumin, chilli, lime zest and 4 tablespoons of the olive oil. Pulse until they form a paste. Place the fish in a bowl, coat with the marinade and leave for at least 15 minutes.
Steam the sweetcorn cobs for 10 minutes, or until tender. Rinse under cold water, then hold upright and carefully slice off kernels with a sharp knife. Combine all corn salad ingredients in a bowl and mix well.
Heat a frying pan, add the fish and cook for 3-4 minutes. Serve with brown rice, broccoli and the corn salad.
Puy lentil & roasted tomato salad with asparagus & halloumiA festive salad suitable for...
Brazilian fish stew (moqueca de peixe)This delicious fish stew is a specialty of the Bahia region...
Thai red vegetable curry with salmon & Puy lentilsPuy lentils work beautifully in this recipe,...