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Fish Burritos

The ideal summer meal and great for a group. Zesty lime flavour, hint of chilli, and refreshing, crunchy salad make it a great combo. A wonderfully light seafood meal - goes great with a corona. Recipe provided by Joanna Ferrier.

Pictured: Fish Burrito

50g (1 cup) roughly chopped coriander leaves and stems
2 tsp paprika
1 tsp cumin
1 small red chilli, seeded and chopped
1 tsp salt
Zest of 1 lime
750g snapper fillets or flathead tails, skin removed and cut into strips
Cucumber salad
I telegraph cucumber
1 Avocado
250g (1 punnet) cherry tomatoes, sliced in half
4 spring onions sliced
Handful coriander leaves
1 tsp lime juice
1 small red chill, seeded and finely sliced
1 tsp sea salt
1 tsp caster sugar
Lime Mayonnaise -
250 g (1 cup) whole egg mayonnaise or skim milk yoghurt
Finely grated zest 1 lime
2 tbsp lime juice
1 tsp salt
To serve -
Lime cheeks
8 fresh tortillas, warmed
Cucumber salad
Lime mayo
Baby cos lettuce

Fish - place all ingredients except fish in a blender or food processor and process til paste forms. Place fish in bowl, add paste and stir to combine. Leave to marinate for 15 minutes.
Heat a non-stick frying pan over high heat til hot, add some fish strips in a single layer and cook for 2 minutes. Turn and cook other side for 1 min, or til fish opaque and just cooked. Remove from pan and continue til all fish is cooked.
Place on serving platter and garnish with lime cheeks.

While fish is cooking, wrap tortillas in foil and place in oven at 200°C for 5 minutes to warm through.

Cucumber salad – Peel cucumber and slice in half lengthways, remove seeds with a teaspoon and slice into 5mm pieces. Place remaining ingredients in a bowl and toss to combine.

Mayonnaise – Place all ingredients in a bowl and stir to combine, refrigerate til needed.

To serve – place bowls of cucumber salad, lime mayonnaise, and lettuce on table, along with fish and tortillas.

Serves 4