For the fish stock, place all ingredients in
e oven to 300\u00b0F. For the fish, whisk oil, cornstarch, oregano
For the batter, combine flour, cornstarch,
For the corn salsa, boil, steam or microwave corn and beans until tender; drain. Rinse under cold water; drain. Combine corn and beans in a medium bowl with remaining ingredients.
For the fish, combine spices in a shallow bowl. Add fish; turn to coat fish in spice mixture.
Heat an oiled grill pan on medium-high heat or preheat the grill to medium. Cook fish for 5 mins each side or until cooked through.
Serve fish with corn salsa.
For the chipotle mayonnaise, mix mayonnaise and chipotle pepper in a small bowl. Refrigerate until ready to serve.
For the fish tortillas, combine flour and spices in a shallow bowl. Dust fish in flour mixture, shaking off excess.
Heat oil in a large nonstick skillet on medium heat. Cook fish 2-4 mins each side, until golden and cooked through.
Heat tortillas according to package directions. Spread each with chile mayonnaise. Top with fish, tomato, avocado and cilantro leaves. Season to taste.
For the fish: Smear a light coating of
rk 7 (428\u00b0F) for the fish, and begin by preparing the
ight end up too hot for you, so taste the sauce
first of all gut the fish trim tail and fins.
rub with salt and soak in water for 30 minute.
meanwhile make sure that the smoker is clean and dry.
add 5 tablespoons of your favorite wood chips.
dry the fish and line them on the smoker.
put the lid on half way and put on medium heat.
when the smoke starts to come out close the lid tighly and lower the heat.
leave it for an hour or untill the fish is completly dry.
prepare the dressing and drizzle over the smoked fish.
serve it with some potato salad or pasta.
Make you marinade, mix olive oil, lemon juice, lime juice, cayeene pepper, chilli flakes in a bowl.
rinse and pat dry your wahoo and put in the marinade.
cover marinading fish and put in the fridge for 30 minutes.
heat griddle pan - you don't really need oil because you can use the oil from the marinade whilst cooking.
put the fish in the pan, add salt and pepper to fish steaks.
flip them several times for even cooking and add garlic about halfway through the cook time. They take about 15- 20 minutes in total.
is sounds like a huge recipe, but because fish cooking time is not
use 2 pans for the cooking 1 for each fish, I put the
e head, bones and skin for the fish stock. Remove the skin
ate1968).
Use to coat fish or chicken filets. (not
For the avocado cream:
Puree
anko breadcrumbs.
Take one fish filet, and dip it in
0% you can set aside for a garnish. Cut the chicken
n a bowl and refrigerate for at least an hour. After
Rub the fish fillets on both sides with the garlic; season with salt and pepper.
Put the mayonnaise in a bowl, stir in the chipotles and their adobo sauce, the garlic, pepper, vinegar and salt.
Rub the fish fillets with the chipotle sauce.
Grill the fish over charcoal or fry in a saucepan with olive oil.
Serve with pineapple salad recipe#235168.
Mix the tahina paste with cold water in a bowl.
Add salt, cumin seeds, lemon juice, orange juice, pepper and salt.
Mix well and keep aside.
Heat oil in a skillet.
Add garlic and 20gms of onion.
Stir-fry until brown.
Add the tahina mix and keep boiling on low flame until well cooked.
Allow to cool.
When it cools, arrange the grilled fish on the mix and top it with fried onions and pine nuts.
Serve hot.