Fish Cooking and Recipes

MEXICAN FISH TACOS : serves 4

One type of fish can easily be substituted for another eg, when following this recipe you can substitute cod with haddock or pollack.

455g (1 lb) huss or cod fillets, fresh or defrosted, skinned and cubed
1 x l0ml spoon (1 dessertspoon) sunflower oil
1 small onion, sliced
2 green pepper, deseeded and chopped
1 clove garlic, crushed
1 x 425g can chilli beans
3 x 15ml spoon (3 tablespoons) tacos sauce, mild or hot
1 x 15ml spoon (1 tablespoon) tomato puree

Serving suggestions: 2 tacos shells, shredded crisp lettuce and grated Cheddar cheese or 1 packet of tortilla chips

1. Heat the oil in a large pan and cook the onion, pepper and garlic until soft and transparent.

2. Stir in chilli beans, tacos sauce and tomato puree.

3. Add prepared fish, stir carefully, cover and simmer gently for 5-6 minutes until fish is cooked.

4. Serve in tacos shells with lettuce and a salsa.

Copyright 2009 Martins Seafresh.
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