Chef Matt Leahy from Ultimo Catering shared his delicious fish taco recipe with Chris on Perth Tonight…You’re welcome!

Snapper Fish Taco

Ingredients:

2             snapper fillets

50ml      olive oil

30ml      lime juice fresh

50g         plain flour

1             tsp ground coriander

½             tsp cayenne powder

1              pinch of salt

½             red cabbage head

40ml      olive oil

1tbsp     lemon juice fresh

1              pinch salt and pepper

3              corn on the cob

2              avocado

30ml      olive oil

2              green chili sliced

1              bunch coriander leaves

2              lime

1tbsp     sour cream

Extra seasoning

8              flour or corn tortillas

Firstly cut the fish into strips. Brush with half the olive oil and lime juice and leave to marinate for 20mins in the refrigerator.  Mix the flour, ground coriander, cayenne powder and salt together.

Shred the red cabbage and put in a bowl. Dress it with olive oil and lemon juice, season to taste.

In a boiling pot, blanch the corn and quickly refresh under cold running water after 4mins.  On a pre heated BBQ, blacken the corn kernels over the flames.  Return to cutting board and cut off the kernels.

Peel and chop the avocado into a bowl, pour over the olive oil and season.  Mash the avocado with the back of a fork.

In the oven, gentle warm the tortillas as you cook the fish.  Retrieve the fish from the refrigerator and lightly dust with the cayenne flour mix.  In a hot pan, use the other half of the olive oil and cook the fish.  When ready, put the warm tortillas on a plate and stack the cabbage, corn, fish, avocado, a dollop of sour cream and a sprinkle of green chili! Enjoy!

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