Carnival of the Recipes #30 - Fish Burritos
Burritos ... yummmy. This, however, is not your average burrito recipe. It uses fish, instead of beef, chicken, or lamb. Different? Yes. Worth it? Oh, most definitely yes.
This is a great one for when the weather starts to warm up, it has a real summery feel. Mind you, that won't stop me cooking it, even though we are in Autumn here now.
This is a Bill Granger recipe, taken from his book "bills open kitchen". Bill is a bit of a legend in my mind, I've got a couple of his books, and have had a lot of success cooking his recipes.
As we do with all burritos, we just lay out all the ingredients, and let people help themselves. It is easier this way, plus you get to laugh at your friends when they put too much in the burrito, then try to fold them up to eat! :)
As always, if there is something that doesn't make any sense, feel free to let me know.
50g (1 cup) roughly chopped coriander (cilantro) 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 (1/3 cup) olive oil
750g (1 lb 10oz) snapper fillets, or other firm white fish, skin removed, and cut into strips (important here that it is a firm fish, otherwise it tends to disintegrate while cooking)
lime cheeks (or if you are not ultra hip like bill is, you can call them slices or wedges)
8 tortillas (cooked as per instructions on the pack, preferably ones you can just chuck in the microwave!)
cucumber salad (recipe below)
lime mayonnaise (recipe below)
baby cos lettuce leaves (or whatever salad leaves you like, I find baby rocket is great)
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 15mins. 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 untill all the fish has been cooked. Place on a serving platter and garnish with lime cheeks (sices/wedges)
To serve, place bowls of cucumber salad, lime mayonnaise and lettuce on the table, along with the fish and tortillas.
1 telegraph (long) cucumber
250g (1 punnet) cherry tomatoes, sliced in half
4 spring onions (scallions) sliced
handful of corainder (cilantro) 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.
*make sure you wear gloves, otherwise ouch!