Hot and spicy fish burritos

by Alison and Ollie, 28/07/2013

For the last two summers Ollie and I have been cultivating our own little patch of green. However when I say patch, I mean our shelves, window ledges and curtain rails. While we do have a balcony, the prevailing winds, salt and occasional ocean waves battering our windows make it an inhospitable place for most edible plants. So in the spring we turn our living area into a green-house (more on that to follow).

This week our first tomatoes and habenero chilli peppers were ready to be picked.

We are proud of every seed that grows. Consequently I wanted to make a dish that would ensure we got the full flavour of our chillies and tomatoes.

The base idea for the dish was salsa. 

I had also been flicking through my latest amazon impulse, The Lonely PLanet- California. Having spent the morning long-boarding the tiny peelers in front of the house, it felt like time to try create the SoCal feeling of taking ''a permanent vacation in San Diego's laid-back beach towns while scarfing down fish tacos'' 

Final recipe inspirations came from my brother, The Sprouted Kitchen and The Londoner blogs.

This recipe makes enough for two, with enough guacamole and salsa for lunch the next day.

Ingredients for the fish:

430g of meaty white fish (We bought one large Cod fillet)
4 tbs of olive oil
a handful of coriander, chopped
2 cloves of garlic
1/2 of a lime, juiced
sea salt and black pepper

Ingredients for the salsa:

1/2 a red onion
2 chillies (we used two but I think our home grown variety might be milder then those bought in the shops)
2tbs olive oil
200g cherry tomatoes
lime juice (to your taste, we used 1/2 a lime)
sea salt and black pepper

Ingredients for guacamole:
1 chilli 
1 bunch of spring onions
1 tbs spoon olive oil
1 avocado
6 cherry tomatoes
1 handful of coriander, chopped
1/2 a lime juiced
sea salt and black pepper 

Ingredients for the hot sauce:
1 1/2 tsp tabasco
2 tbs creme freche
2 tbs mayonnaise

1 sweet gem lettuce

Cut your fish into inch wide strips and place in a bowl.

Prepare the fish marinade. Peel the garlic, cover with sea salt and using the flat side of your knife blade, mash to a paste. Mix this paste, the coriander, lime juice and pepper in a pestle and mortar until everything is combined.  When ready, pour this mixture and the olive oil over the fish. Toss and leave to marinade.

Turn on your cooker to a medium heat and heat some olive oil in a pan. Gently fry the red onion and 2 chillies in the pan until translucent, set aside.
Using the same pan, gently fry the spring onions and one chilli, until translucent, then leave to cool (This step can be skipped depending on your preference but as Ollie has an aversion to raw onions, all onions in our house are cooked).

To make the salsa, finely chop up the tomatoes, and mix these with the red onion and chilli. Add lime juice, salt and pepper to taste. 

To make the guacamole, mash up the avocado using a fork. Finely chop the tomatoes and the coriander. Mix the tomatoes, coriander, lime juice, spring onions and chilli into the avocado. Season with salt and pepper.

To make the hot sauce, mix the creme freche, mayonnaise and tabasco together.

Finally cook the fish. Place a pan on a high heat and wait for it to smoke. Once smoking, turn it down to a medium heat and place the fish skin side down. Cook until the skin is slightly brown and crispy, turn and cook evenly on the other side.

Serve in lots of little dishes, letting everyone make their own burritos.

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