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INGREDIENTS

  • 1 kilo of blue eye fillets, skin on (snapper or other flaky white fish work too)
  • 15  La Tortilleria Tortillas
  • 3 tomatoes
  • 1 bunch of coriander
  • ¼ of olive oil
  • ½ iceberg lettuce, finely chopped, to serve
  • 1 cucumber, sliced 
  • Lime, for garnish
  • Salt and pepper, to taste

CHIPOTLE SALSA

  • 1 cup thickened cream
  • 1 tbsp Chipotles
  • Juice of 1 lime
  • 1 tsp of cumin
  • 1 tsp of fish-seasoning
  • Salt and pepper, to taste

FISH MARINADE INGREDIENTS

  • ¼ cup of olive oil
  • 2 tbsp of vinegar
  • Juice of 1 lime
  • 2 tbsp of honey
  • 2 garlic cloves, chopped
  • 1 tsp of cumin
  • 1 tsp of chilli powder
  • 1 tsp of fish seasoning
  • Salt and pepper, to taste

FISH SEASONING

  • 2 tbsp dried basil
  • 2 tbsp dill
  • 2 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tsp celery seed
  • 1 tsp dried oregano
  • 1/4 tsp dried lemon peel, grated
  • 1/8 tsp pepper

METHOD

  1. Mix all the ingredients for the marinade together and cover the fish completely.  Place the fish properly covered in the fridge for a minimum of 4 hours.
  2. 1 hour before serving the fish, blend the chipotles until smooth, mix all the ingredients for the salsa together and place in the fridge covered. Add more chipotle if you want salsa to be spicier.
  3. Finely diced the tomatoes and chop the coriander.  Mix them together with the olive oil and add salt and pepper.
  4. Place the fish on grill or frying pan skin down first.  After 5 minutes flip fillets, remove the skin and cook for another 5 minutes.  Flip fish one last time and cook until it flakes.
  5. Whilst fish is cooking, reheat tortillas in a fry pan and place in a tortilla-warmer or tea towel to keep warm.

Place tortillas on plate, add the fish flakes and top with tomato & coriander mix.  Add salsa as desired.  Serve with lettuce and cucumber salad and a wedge of lime. 

¡Buen Provecho!

Recipe kindly provided by our resident Mexican cuisine experts La Tortilleria