Fresh, clean and zingy flavours hit all the right notes for dinner tonight. It has been a biting cold day in Christchurch, New Zealand. I have not really been enjoying the typical winter fare we all end up cooking in the depths of winter; slow braises and stews, lazy pastas, big-hearted soups, red meat & roasts. I just felt like something cleaner, lighter, easier and crunchier.
Bill Granger is one of my favourite Australian cooks. Naturally when this fish burritos recipe result came up on my blackberry screen in the car park of the fish shop I knew it would be good – it was.
1 cup roughly chopped coriander leaves and stems
2 tsp paprika
1 tsp cumin
1 small red chilli, seeded and chopped
1 tsp sea salt
freshly ground black pepper
zest of 1 lime
80ml olive oil
750g gurnard fillets, or other firm white fish, skin removed, and cut into strips
Place all ingredients except the fish in a blender or a food processor and process until a paste forms. Place the fish in a bowl, add the paste and stir to combine. Leave to marinate for 15 mins. Heat a non-stick frying pan over a high heat until hot, add some of the fish strips in a single layer and cook for 2 minutes. Turn and cook on the other side for 1 minute, or until the fish has been cooked. Remove from the pan and continue until all the fish has been cooked.
1 telegraph cucumber
250g cherry or vine tomatoes, sliced or chopped
4 spring onions sliced
handful of coriander leaves
1 tsp lime juice
1 small red chilli, seeded and sliced finely
1 tsp sea salt
1 tsp caster (superfine) sugar
Peel the cucumber and slice in half lengthways, remove the seeds with a teaspoon and slice into 5mm (1/4 inch) pieces. Place the remaining ingredients in a bowl and toss to combine.
250g (1 cup) whole egg mayonnaise
finely grated zest of 1 lime
2 Tbsp lime juice
1 tsp sea salt.
Place all the ingredients in a bowl and stir to combine. Refrigerate until needed.
lime slices 8 tortillas
cucumber salad (recipe above) lime mayonnaise (recipe above)
Optional extra salad leaves (I prefer the simplicity of the fish and cucumber salad)
Assemble, serve & eat…