Moreish Mexican Fish Tortillas

Last night I held another Spanish Reunion at my house and of course was thrilled to be able to delve into my passion for cooking Spanish cuisine. Since one of the guests was a pescetarian I wanted to find a fish recipe that we could all enjoy. Eventually I came across this recipe for a Mexican fish dish and although it is not strictly Spanish, Mexico is a Spanish speaking country and so I set about making it.

The fish itself was kept juicy and had a good kick of heat which was balanced wonderfully with the aioli and soured cream I served with it. I also made a simple tomato salsa to go into the tortilla with the fish which of course can be used time and time again with nachos or chicken or on bruschetta. My friends, one of whom regards himself as someone who doesn't like fish, all enjoyed this dish. It's easy to prepare in advance and the 'help yourself' approach to serving is perfect for relaxed dinner parties and casual gatherings alike.

Mexican Fish Tortillas
Serves 4

700g/1½lb skinless, boneless haddock
For the marinade:

¼ tsp black peppercorns
½ tsp cumin seeds
½ tsp coriander seeds
½ tsp dried oregano
½ tsp turmeric
½ tsp paprika
¼ tsp cayenne pepper
3 cloves garlic, chopped

1 lime, juice only
½ grapefruit, juice only
½ tsp salt
For the tomato salsa:

450g/1lb ripe tomatoes, deseeded and finely diced
½ red onion, finely chopped
1 clove garlic, very finely chopped
2 green chillis, deseeded and finely chopped
½ grapefruit
1 tsp sugar
1 tsp dried herb of your choice (oregano, basil or thyme work especially well)
salt
freshly ground black pepper

To serve:

soft flour tortillas

soured cream (optional)
aioli (optional)

lime wedges

Divide the haddock into portions or ask your fishmonger to do so.

To make the marinade, dry fry the peppercorns, cumin and coriander seeds over a moderate heat until the have darkened slightly and released their aromas.

Tip into a pestle and mortar and grind into a powder along with the oregano, turmeric, paprika and cayenne pepper. Add the garlic and salt to the mortar and bash into a smooth paste.

Transfer the mixture to a large bowl and add the juices of the lime and grapefruit. Mix together thoroughly then add the fish to the marinade. Cover and leave to marinate for a minimum of 1 hour but ideally for 4 hours.

To make the salsa, simply mix all the ingredients together then chill in the fridge until needed.

Preheat a grill, barbecue or frying pan on a high heat. Place the portions of fish on the heat then (if using a pan) pour over any remaining marinade. Allow to cook for 3-4 minutes on one side before turning and cooking for a further 2 minutes, making sure to completely leave the fish alone to caramelize.

Microwave the wraps to the packet instructions - normally 30-45 seconds on high.

To serve, simply put the pan in the middle of the table along with the tortillas, soured cream, aioli, salsa and lime wedges and allow your guests to tuck in!

This recipe is so delicious I am sending it to a monthly blog challenge hosted by Bangers and Mash, with this month being Mexican Month.