Stimulating Mexican Fish & Salad

This recipe is filled with ingredients which are known to be supportive of the circulatory system both protecting and stimulating it. It is also high in antioxidants, anti-inflammatories and good fats containing omega 3’s. Great for getting that blood pumping!

Ingredients

Salsa

• 50ml orange juice
• 50ml lime juice 
• 1 red onion, halved and very thinly sliced
• 1 habanero chilli (or any chilli), deseeded and finely chopped
• 1½ tsp dried Mexican oregano or 1 tsp oregano
• 1 tsp salt

Fish

• 1 tsp ground coriander
• 1 tsp ground cumin
• 2 tsp black peppercorns
• 4 allspice berries
• 2 tbsp annatto seeds (alternative: safflower or turmeric, or none)
• 4 cloves
• 5 garlic cloves, crushed
• pinch chipotle powder
• 2 tsp dried oregano
• 50ml orange juice
• 50ml apple cider vinegar
• 1 tsp olive oil
• 600g Salmon, Mackerel, Sardines (Atlantic, Good quality)
• 4 banana leaves (optional)
• sea salt

Dressing

• 1 small red onion, finely chopped
• 2 green chillies, finely chopped
• 1 tbsp finely chopped piquillo or roasted red peppers
• 3 tbsp olive oil
• 1 lime, juice only
• cayenne pepper
• salt and freshly ground black pepper

Salad

• 2 large sweet potatoes, peeled and thinly sliced
• ½ Beetroot, grated
• 2 corn tortillas, cut into 1cm wide strips
• 2 tbsp olive oil
• 1 yellow pepper, finely chopped
• 2 avocados peeled, stoned and sliced
• 100g/3½oz cherry tomatoes, halved
• 70g/3oz feta or goats’ cheese, crumbled (optional)
• 1 bunch watercress
• 1 tbsp chopped coriander
• 1 tbsp chopped mint

Method

• To make the salsa, combine all the ingredients in a bowl. Cover and refrigerate for at least 2 hours, until the onion begins to turn pink.

• To make the fish, toast the spices in a frying pan over a medium heat, until fragrant. Allow to cool and grind to a powder with the annatto seeds.

• Blend the ground spices with the garlic, chipotle, oregano, orange juice, cider vinegar and olive oil in a food processor, until smooth.

• Put the fish in a shallow dish and coat in the mixture. Cover and refrigerate for at least 2 hours, or overnight.

• Meanwhile, combine all the salad dressing ingredients in a bowl and season with salt and pepper.

• To make the salad, preheat a barbecue or griddle pan. Preheat the oven 170C/150C Fan/Gas 3.

• Grill the sweet potato for 3 minutes on each side, until slightly charred and cooked through. Put straight into the salad dressing.

• Toast the tortilla slices in the oven for 5–7 minutes, until crisp.

• Mix the tortilla slices with the remaining salad ingredients and toss in the dressing.

• To cook the fish, soak the banana leaves in hot water, or hold over the barbecue, until softened.

• Wrap each fish fillet in a banana leaf and secure with cocktail sticks. Put the parcels on the barbecue or griddle pan for 5 minutes on each side. Leave to rest for a few minutes.

• To serve, put the fish parcels on four plates with the salad. Open the parcels at the table and top with the salsa.

Adapted from Recipe by Jane Baxter: 

https://www.bbc.co.uk/food/recipes/mexican_fish_and_sweet_83086