That most Kiwi of summer dishes – freshly-caught fish. If you’re lucky enough to have caught your own firm white fish (snapper, terakihi, and trevally are all fantastic), this is a dinner winner – even for the tricky customers! The secret to this dish’s success is to have all your ingredients ready, as once the fish is cooking, dinner’s just five minutes away.
SERVES 2 (MAIN), 4 (STARTER)
INGREDIENTS:
- 400g fresh firm white fish, filleted
- 1 small red chilli
- 1 clove garlic
- 2 limes
- Rock salt & freshly-ground pepper
- Olive oil
- Store-bought coleslaw
- 4 tortillas
- Herbs, to serve
METHOD:
- Preheat barbecue or grill on medium heat.
- Finely chop chilli and garlic, and mix well in a bowl (or pestle & mortar if you have one) with a squeeze of lime, rock salt, pepper and olive oil.
- Rub fish fillets well with your mix, and allow to marinate for a few minutes (30 minutes in the fridge is ideal).
- When you’re ready, cook the fish on your barbecue for a few minutes each side, taking care not to burn it.
- Meanwhile, place your tortillas on the barbecue until they are just coloured, turning once.
- Place your tortillas on a plate or board and spoon a line of coleslaw down the centre.
- Break the fish into large flakes, and place over the coleslaw.
- Add a lime wedge and sprinkle with fresh chopped herbs. Serve immediately.
