Cubed white fish is marinated, skewered and barbecued in this easy Mexican recipe – pile onto corn tortillas with spicy mango salsa
Prep:20 mins
Serves 4
500g swordfish steaks or other firm white fish, cut into 3cm cubeszest of 2 limes and juice of 1, plus lime wedges to serve (save the other one for the salsa)1 tbsp honey1 tbsp olive oil1 tsp garlic salt1 tsp mild chilli powder1 tsp ground cumin1 tsp sugarwarmed soft corn tortillas, to serveshredded white cabbage, to servesliced radishes, to servechipolte, Tabasco or other hot sauce, to serve
STEP 1In a shallow dish, mix the fish with the lime zest and juice, honey and olive oil. Cover and leave to marinate for 30 mins in the fridge. In a small bowl, mix together the spices and sugar with a little salt. Remove the fish, and skewer it onto wooden or metal skewers. If using wooden skewers, soak them in water for 10 mins first. Dust with the spices and seasoning. Chill until ready to cook.STEP 2Next, make the salsa. Put the red onion in a bowl, cover with the lime juice and let sit for 5 mins. Add the remaining salsa ingredients and season. In another bowl, mix together the ingredients for the chilli cream and season.STEP 3Heat the barbecue or griddle. Cook the fish for 2-3 mins each side on direct heat until grill marks appear and it feels firm. Serve the fish with warm corn tortillas, cabbage, radishes, the chilli cream, mango salsa, extra chipotle sauce, Tabasco or other hot sauce and lime wedges for squeezing over.
