Thursday, October 20, 2011

Mexican Spiced Fish with Tomato & Avocado Salsa

When buying avocados and want to use them immediately, make sure you buy the ready ripe ones, as there is nothing worse than cutting into a hard avocado, lacking in creamy texture and flavour. Last week I bought two avocados with the intention of making a Tricolore Salad. But alas, they were hard as rocks. I put them in my banana bowl at home and they’ve only just come ripe (and bananas are now black, perfect for making banana loaf actually).
This recipe is for a Mexican spice rub and a spicy avocado and tomato salsa. It’s a really quick low fat supper, and if you were to use it as an entertaining meal, add some crush baby potatoes and green beans. The spice rub can be used on any seafood or meat really, its very versatile. Cod is my absolute favourite fish, but these days going into my fish monger I feel guilty for buying it as its getting scarcer. However I’ve found my alternative in colely. If you haven’t tried it I urge to get some next time you’re in the fish shop. It’s the same texture, and very close to the flavour, perhaps a little more robust, and it’s half the price!!! This spice rub goes well with most white firm fish however, so just buy a bit of what you fancy!

Serves 2


·         2 pieces of colely (or other white firm sustainable fish)
·         Olive oil
·         Salt & pepper
·         Spice rub
·         Salsa

Spice Rub

·         2 tbsp of chilli powder
·         2 tbsp of ground cumin
·         1 crushed garlic clove
·         ½ tbsp dried oregano
·         1 finely diced onion

Avocado and Tomato Salsa

·         Juice of a Lime
·         6-9 Cherry tomatoes
·         ½ crushed garlic
·         2 tbsp chopped coriander
·         ½ olive oil
·         ½ diced red onion
·         ½ deseeded red chilli, diced
·         1 avocado, diced
·         ½ tsp of sugar
·         Salt and pepper


1.       Combine the spice rub in a bowl. Pour in a little oil to form a paste.
2.       Rub the spice paste into the fish
3.       Preheat the oven to 180 degrees
4.       Bake the fish for 15-18 minutes
5.       Meanwhile to make the salsa, peel and cube the avocado, quarter the tomatoes, and add the remaining ingredients. (It’s good to let this sit for at least 10 minutes to help the flavours get friendly)
6.       Serve the fish with a dollop of salsa. (the salsa will hold perfectly well for 24 hours in the fridge)

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