e oven to 300\u00b0F. For the fish, whisk oil, cornstarch, oregano
n a blender. Except the fish, as we're not making
For the fish stock, place all ingredients in
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.
hroughout the cooking, the sauce might end up too hot for you
For the fish: Smear a light coating of
rk 7 (428\u00b0F) for the fish, and begin by preparing the
overed, in a warm place for about 1 hour or until
se your hand to clean fish. Next, put them into basket
- 8 oz ramekins. Season fish. Place in a baking dish
he head, bones and skin for the fish stock. Remove the skin
nd of cooking, add broccoli to rice.
For the fish, sprinkle fillets
For the Remoulade Sauce: In small
se a grill pan designed for grilling fish on a BBQ.
small baking dish with cooking spray.
In a small
large baking sheet with cooking spray.
In a shallow
For the fish:
Put the flour, the
ix all ingredients (except the fish) to make a marinade.