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Spicy Mexican fish with tomato lime sauce
Spicy Mexican fish with tomato lime sauce
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Spicy Mexican-inspired fish with tangy tomato lime sauce, perfect for a light and flavorful summer dish.
Ingredients:
  • 4 x 150g firm white fish fillets
  • 1 quantity oven-roasted balsamic tomatoes (see notes)
  • 3 tsp Mexican chilli powder
  • 1 small red chilli, finely chopped
  • 42.00 gm lime juice, plus lime halves to serve
  • 62.50 ml chopped fresh coriander, plus extra sprigs to serve
  • 450g packet 90-second white long grain rice
  • Salad leaves, to serve
Instructions:
  • In a large frying pan over medium-high heat, heat half of the oil. Sear fish for 2 to 3 minutes per side until beautifully golden and just cooked through. Plate and serve.
  • Roughly chop the tomatoes and chop the squeezed garlic.
  • Heat the remaining oil in a pan before adding garlic, chilli powder, and fresh chilli. Stir and cook for 30 seconds until fragrant. Then add the tomato mixture, season with salt and pepper, and cook for 5 minutes until it starts to boil. Reduce the heat to low, and stir in lime juice and coriander. Finally, return the fish to the pan and cook for 1 minute until heated through.
  • While the rice is cooking according to the instructions on the packet, sprinkle the fish with additional coriander. Serve the fish with the rice, salad leaves, and lime halves.

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