Stimulating Mexican Fish & Salad

Food Spotlight: Cocoa
August 26, 2019
Happy, Healthy, Festive Gut!
December 14, 2019

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!



  • 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


  • 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


  • 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


  • 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



  • 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: