pico de gallo
2 vine ripened tomatoes, seeded, flesh diced
½ cup fine diced white onion
1 cup coriander, rough chopped
400g ling fillet, skinless, boneless
1 tbsp olive oil
2 tbsp chipotle in adobo
1 tbsp honey
1 clove garlic, crushed
2 cups white cabbage, finely shaved
8 6inch soft corn tortillas, warmed
Combine the tomatoes, onion, coriander, squeeze over 1 lime season with salt and pepper. Set aside.
Place the fish into a shallow bowl. In another bowl, combine the olive oil, chipotle, honey, garlic, zest of 1 lime and some salt and pepperand pour this over the fish. Let marinate for 10 minutes.
Preheat the oven to 190C and place the fish and marinade onto a line baking tray and roast for 10 minutes.
Place the shaved cabbage into a bowl and season with a little salt and pepper and squeeze over the juice of 1 lime.
To serve, place some cabbage onto the warm tortillas, flake off some cooked fish, spoon over some pico de gallo and finish with a little squeeze of lime if desired.