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Shaken fish with tomato salsa & corn salad
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Prep Time:
35 minutes
Cook Time:
30 minutes
Total Time:
65 minutes
Authentic Mexican lenten dish: Fish cooked in wire cage over charcoal BBQ.
Ingredients:
  • 150g (1/1 2 cup) whole-egg mayonnaise
  • 2 cloves garlic, crushed
  • 40.00 ml chipotle chillies in adobo, (see note) finely chopped
  • 2 x 600g whole snappers, cleaned, butterflied (see note)
  • Lime cheeks, to serve
  • 2 cobs corn, husks removed
  • 1 onion, halved
  • 3 roma tomatoes
  • 6 cloves garlic, peeled
  • 2 avocados, cut into 1cm pieces
  • 1 jalapeno, (see note) seeded, finely chopped
  • 62.50 ml coriander leaves, chopped
  • 3 limes, juiced
Instructions:
  • Preheat the barbecue over medium heat. Cook the corn cobs for 15 minutes until charred. Simultaneously, grill onion for 5 minutes per side, tomatoes for 10 minutes, and garlic for 4 minutes per side until charred. Let cool while keeping the barbecue on.
  • Prepare the corn salad by cutting the kernels off the cobs into a bowl along with avocados, jalapeño, coriander, and one-third of the lime juice. Season with salt and gently toss to mix everything together. Enjoy!
  • Thinly slice the onion and place it in a bowl. Finely chop the garlic, roughly chop the tomatoes, and add them to the bowl along with the remaining lime juice. Season with salt and gently toss to combine.
  • Mix together mayonnaise, garlic, and chipotle chillies. Spread one-third of the mixture onto the skin side of each fish. Flip the fish and spread the remaining mixture onto the flesh side. Grease a wire fish cage. Secure one fish inside. Grill skin-side down for 4 minutes, then flip and cook for another 4 minutes, until just done. Arrange fish flesh-side up on a serving platter. Repeat process with the second fish.
  • Ladle salsa generously over fish before serving immediately or at room temperature alongside corn salad and lime wedges.

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