Jalapeño & mint crusted fish

Jalapeño & mint crusted fish

By
From
Breddos Tacos
Serves
4
Photographer
Kris kirkham

Ingredients

Quantity Ingredient
1 stick cinnamon
10 black peppercorns
4 cloves
90g coriander leaves
20g mint leaves
5cm piece of fresh ginger
2 large garlic cloves
2 jalapeno chillies
4 teaspoons lime juice
2 tablespoons olive oil
1 teaspoon salt
2 tablespoons double cream
4 thick fillets of cod or pollack, skin on
olive oil, for frying

To serve

Quantity Ingredient
4 tablespoons Chipotle & jalapeño slaw
2 limes, quartered
4 tostadas

Method

  1. Grind the cinnamon, peppercorns and cloves in a pestle and mortar. Place the herbs in a food processor with the ginger, garlic, jalapeños, lime juice, oil, ground spices and salt. Whiz until smooth, then stir in the cream. Taste and adjust the seasoning. Pour the mixture over the fish and leave to marinate for 1 hour in the refrigerator.
  2. When you’re ready to cook, heat some olive oil in a frying pan over medium heat. Add the fish, skin side down, and cook for 3–4 minutes. The flesh will turn from a translucent colour to white as it cooks. Once the fish has turned white 60% of the way up, flip the fish and cook for another 2 minutes. Then take it off the heat.
  3. On each serving plate, place a handful of slaw in the middle, followed by a fillet of fish, skin side up. Serve with lime quarters and a tostada.
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