Grilled flathead for tacos
For classic fish tacos make a beer batter and fry the fish till crisp and cooked. Or try this healthier version.
Ingredients
400g flathead fillets, skin off or any white fish
zest of 1 lime
zest of 1 lemon
2 cloves garlic, grated
1/2 tbsp fennel seeds, roasted and crushed
3 tbsp extra virgin olive oil, plus extra
sea salt
Method
Sprinkle the fish with the lime and lemon zests, garlic, fennel seeds and 3 tbsp olive oil, and set aside to marinate for 30 minutes.
Season the fish with salt. Place a little oil in a pan over a medium heat. Sear the fish for about 3 minutes on each side. Set it aside to rest for a few minutes, then serve.
To make a feast of it, serve with:
- Grilled skirt steak for tacos
- Aromatic salad
- Chicken adobo for tacos
- My Mexican mayonnaise
- Corn on the cob with cheese and lime
- Tomato salsa
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Neil Perry is a restaurateur, chef and former Good Weekend columnist.From our partners
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Original URL: https://www.theage.com.au/goodfood/recipes/grilled-flathead-for-tacos-20120220-29u2t.html