Healthy and low-fat, this spicy fish dish comes alive with Mexican chilli and red chillies. Topped with a thick tomato and lime sauce its a great summer meal.
- Heat 1/2 the oil in a large frying pan over medium-high heat. Cook fish for 2 to 3 minutes each side, or until golden brown and just cooked through. Transfer to a plate.
- Meanwhile, roughly chop tomatoes. Squeeze garlic from skins and chop.
- Heat remaining oil in pan. Add garlic, chilli powder and fresh chilli. Cook, stirring, for 30 seconds or until fragrant. Add tomato mixture. Season with salt and pepper. Cook, stirring occasionally, for 5 minutes or until mixture starts to boil. Reduce heat to low. Stir in lime juice and coriander. Return fish to pan. Cook for 1 minute or until fish is heated through.
- Meanwhile, heat rice following packet directions. Sprinkle fish with extra coriander. Serve with rice, salad leaves and lime halves.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set