serves
4-6
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 1 kg (2 lb 3 oz) firm white fish (such as snapper or ling), cut into 10 cm x 3 cm (4 in x 1¼ in) pieces
- olive oil, for brushing
Chipotle sauce
- 125 g (4½ oz/½ cup) whole egg mayonnaise
- 125 g (4½ oz/½ cup) Greek-style yoghurt
- 1 small chipotle chilli in adobo sauce, finely chopped, plus 1 tsp of sauce
- ½ tsp dried oregano
- 1 tbsp finely chopped dill
- 1 lime, zested and juiced
Spice mix
- 1 tsp paprika
- ½ tsp ground cumin
- ½ tsp freshly ground black pepper
- ½ tsp dried oregano
- ½ tsp sea salt flakes
To serve
- 12 corn tortillas
- 2 cups coriander (cilantro) leaves, roughly chopped
- 1 white onion, very finely chopped
- ¼ green cabbage, finely shredded
- 6 radishes, thinly shaved
- 3 limes, cut into wedges
Instructions
1. To make the sauce, place the ingredients in a blender and blend until smooth. Transfer to a serving bowl and season to taste. Cover with plastic wrap and refrigerate until needed.
2. Preheat a barbecue hotplate (griddle) to medium-high and lightly grease with oil.
3. To make the spice mix, combine the ingredients in a small bowl.
4. Pat the fish dry with a paper towel, then brush with olive oil and sprinkle with the spice mix. Cover with plastic wrap and refrigerate for 10 minutes.
5. Combine the coriander and onion in a small bowl.
6. Cook the fish, turning once, for approximately 2 minutes each side, or until just cooked through.
7. Toast the tortillas on one side on the hotplate or grill for about 30 seconds, or until lightly charred.
8. Serve the fish in a pile on a board or platter along with the tortillas, chipotle sauce, coriander and onion, a pile of the cabbage and radishes, and lime wedges.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
