Dory pescado asada

Dory pescado asada

By
From
Cantina
Serves
4
Photographer
Chris Middleton

As part of my crusade for us all to eat less meat and more fish, I’ve created a piscatorial version of the Mexican classic, carne asada, which is a mixed grill of meat and chorizo cooked street-side on wood barbecues. When grilling fish it’s all about choosing the right cut for the job. Fish on the bone, such as a whole fish or cutlet, is best as it keeps moist and doesn’t fall apart. If using fillets ensure they are the same thickness, wrap them in foil and bake on the highest setting with the barbecue lid closed. I prefer to use the dory species on the grill. Give John a break and try another variety, such as king, smooth, mirror or silver, they are all delicious!

Ingredients

Quantity Ingredient
12 Tortilla dough

Fish

Quantity Ingredient
4 x 200g fillets of king, smooth, mirror or silver dory
1 quantity Smoky rojo sauce, plus extra to serve
olive oil, for drizzling

Condiments & garnishes

Quantity Ingredient
1 bunch bulb spring onions, halved
1 large handful bronzed fennel, roughly chopped
1 handful basil or oregano leaves
1/2 iceberg lettuce, torn
1 lebanese cucumber, peeled and sliced
2 ripe tomatoes, sliced
2 radishes, radishes
Tomatillo verde, to serve
Peruvian salsa criolla, to serve
or guacamole, to serve
4 limes, cut into cheeks

Method

  1. For the fish, place the fillets on a plate and rub with the smoky rojo sauce to coat. Cover and allow to marinate in the refrigerator for 2–3 hours before cooking.
  2. Ideally a wood-fired or charcoal barbecue will impart greater flavour when cooking your fish. If you have one, preheat a barbecue with a hood until the coals have a thin coating of grey ash. Add presoaked aromatic wood such as oak, mallee oak, ironbark or hickory. Alternatively, if using a gas barbecue soak smaller wood chips and place them in a smoking box on your barbecue.
  3. Drizzle the fish fillets with oil and cook on one side for 3 minutes. Do not attempt to move the fillets. Slide a roasting fork underneath the fish fillets and carefully lift them to gently loosen from the grill. Turn onto a new clean area of the grill and cook for a further 1–2 minutes. Char the onions until blackened and softened. Transfer the fish and onions to a serving platter and garnish with the herbs, lettuce, cucumber, tomato and radish.
  4. Warm your tortillas on the grill also, briefly grilling them to heat them through.
  5. Arrange the fish, tortillas, condiments and limes on the table and encourage your guests to help themselves.

Paul’s tip

  • If you don't have time to prepare all three relishes, simply make the smoky rojo sauce and use it both as a marinade and a condiment.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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