Shaken fish with tomato salsa & corn salad
- 09.03.2017
- 2 448
This Mexican Lenten dish gets its name from the way the fish is cooked and turned (or shaken) in a wire fish cage over a charcoal barbecue.
Recipe «Shaken fish with tomato salsa & corn salad» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 150g whole-egg mayonnaise, 2 cloves garlic, crushed, 2 tbsp chipotle chillies in adobo, finely chopped, 2 x 600g whole snappers, cleaned, butterflied, Lime cheeks, to serve , 2 cobs corn, husks removed, 1 onion, halved, 3 roma tomatoes , 6 cloves garlic, peeled, 2 avocados, cut into 1cm pieces, 1 jalapeno, seeded, finely chopped, 1/4 cup coriander leaves, chopped, 3 limes, juiced.
Ingredients:
- 150g whole-egg mayonnaise
- 2 cloves garlic, crushed
- 2 tbsp chipotle chillies in adobo, finely chopped
- 2 x 600g whole snappers, cleaned, butterflied
- Lime cheeks, to serve
- 2 cobs corn, husks removed
- 1 onion, halved
- 3 roma tomatoes
- 6 cloves garlic, peeled
- 2 avocados, cut into 1cm pieces
- 1 jalapeno, seeded, finely chopped
- 1/4 cup coriander leaves, chopped
- 3 limes, juiced
Instructions
- To make salsa and salad, preheat a barbecue over medium heat. Add corn cobs and cook, turning occasionally, for 15 minutes or until kernels are charred. At the same time, cook the onion for 5 minutes each side; tomatoes, turning, for 10 minutes; and garlic for 4 minutes each side or until everything is charred and tender. Cool. Keep barbecue on.
- To finish corn salad, holding cobs upright, cut kernels away from cobs and place in a bowl with avocados, jalapeño, coriander and one-third of the lime juice. Season with salt and toss gently to combine.
- To finish salsa, thinly slice onion and place in a bowl. Finely chop garlic, roughly chop tomatoes and add to bowl with remaining lime juice. Season with salt and toss gently to combine.
- Combine mayonnaise, garlic and chipotle chillies. Spread one-third of mayonnaise mixture over skin side of each fish. Turn over, then spread flesh side with remaining mixture. Oil a wire fish cage. Place 1 fish inside. Barbecue, skin-side down, for 4 minutes, then turn and cook for a further 4 minutes or until just cooked. Place fish, flesh-side up, on a large platter. Repeat with second fish.
- Spoon salsa over fish and serve immediately or at room temperature with corn salad and lime cheeks.