Chargrilled fish with crispy tortilla salad

July 27, 2022 (Last Updated: July 21, 2022)
chargrilled fish with crispy tortilla salad

If you can’t get enough of fish tacos, then you’ll absolutely love these chargrilled fish skewers served with a crispy tortilla salad!

Chargrilled fish with crispy tortilla salad

HANDS-ON TIME 55 min | TOTAL TIME 55 min | SERVES 6-8

INGREDIENTS

LIME DRESSING

  • 2 tbsp lime juice
  • 1/4 cup olive oil
  • 1 garlic clove, minced
  • 1 tsp caster sugar

TORTILLA SALAD

  • 2 tbsp olive oil
  • 3 corn tortillas, cut into thin strips
  • 2 corn cobs
  • 20 grams butter, softened
  • 1/2 iceberg lettuce, cut into wedges
  • 6 radishes, trimmed, very thinly sliced
  • 1 avocado, thinly sliced
  • 1 cup loosely packed coriander
  • 1 lime, halved

CHARGRILLED FISH

  • 800 grams skinless firm white fish fillets, cut into 3cm pieces
  • 2 garlic cloves, minced
  • 2 tbsp lime juice
  • 1/2 tsp cumin
  • 1 tsp sugar
  • 1 tbsp olive oil, extra
  • 12 metal skewers

METHOD

LIME DRESSING

PLACE ingredients in a screw-top jar and season. Shake well to dissolve the sugar and refrigerate until needed.

TORTILLA SALAD

HEAT oil in a pan over medium heat. Fry tortilla strips in two batches for 2 minutes until golden. Remove with a slotted spoon and drain on paper towel. Season with salt

BRUSH corn with butter and season well. Cook on an oiled grill plate for 10 minutes or until tender, turning to brown on all sides. Cut the kernels from the cobs, using a sharp knife.

PLACE lettuce, radish, avocado and 3/4 of the coriander in a bowl and toss to combine. Arrange lettuce mixture on a platter and layer with charred corn.

CHARGRILLED FISH

COMBINE fish, garlic, lime juice, cumin, sugar and oil in a bowl; season well and toss gently to coat.

THREAD fish on skewers. Cook on a heated grill plate for 3 minutes or until just cooked through, turning halfway.

TO SERVE

DRESS salad with dressing and toss to combine. TOP with tortilla strips and remaining coriander. Serve with chargrilled fish skewers and lime halves.

 

Tip from the team: If you only have wooden skewers, soak them in water for 20 minutes before using them so they don’t burn while on the grill.

 

Chargrilled fish with crispy tortilla salad

Serves: 6
Prep Time: 55 min Total Time: 55 min

Ingredients

  • LIME DRESSING
  • 2 tbsp lime juice
  • 1/4 cup olive oil
  • 1 garlic clove, minced
  • 1 tsp caster sugar
  • TORTILLA SALAD
  • 2 tbsp olive oil
  • 3 corn tortillas, cut into thin strips
  • 2 corn cobs
  • 20 grams butter, softened
  • 1/2 iceberg lettuce, cut into wedges
  • 6 radishes, trimmed, very thinly sliced
  • 1 avocado, thinly sliced
  • 1 cup loosely packed coriander
  • 1 lime, halved
  • CHARGRILLED FISH
  • 800 grams skinless firm white fish fillets, cut into 3cm pieces
  • 2 garlic cloves, minced
  • 2 tbsp lime juice
  • 1/2 tsp cumin
  • 1 tsp sugar
  • 1 tbsp olive oil, extra
  • 12 metal skewers

Instructions

LIME DRESSING

1

PLACE ingredients in a screw-top jar and season. Shake well to dissolve the sugar and refrigerate until needed.

TORTILLA SALAD

2

HEAT oil in a pan over medium heat. Fry tortilla strips in two batches for 2 minutes until golden. Remove with a slotted spoon and drain on paper towel. Season with salt

3

BRUSH corn with butter and season well. Cook on an oiled grill plate for 10 minutes or until tender, turning to brown on all sides. Cut the kernels from the cobs, using a sharp knife.

4

PLACE lettuce, radish, avocado and 3/4 of the coriander in a bowl and toss to combine. Arrange lettuce mixture on a platter and layer with charred corn. 

CHARGRILLED FISH

5

COMBINE fish, garlic, lime juice, cumin, sugar and oil in a bowl; season well and toss gently to coat.

6

THREAD fish on skewers. Cook on a heated grill plate for 3 minutes or until just cooked through, turning halfway.

TO SERVE

7

DRESS salad with dressing and toss to combine. TOP with tortilla strips and remaining coriander. Serve with chargrilled fish skewers and lime halves.

Notes

Tip from the team: If you only have wooden skewers, soak them in water for 20 minutes before using them so they don't burn while on the grill.

Made this recipe? Tag us @foodandhomesa #cookingwithFH on Instagram

 

ALSO SEE: Pan-fried fish with broccoli tabbouleh

Pan-fried fish with broccoli tabbouleh

ALSO SEE: Tandoori fish with green chilli rice

Tandoori Fish with Green Chilli Rice

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