Preparation time
over 2 hours
Cooking time
10 to 30 mins
Serves
Serves 4
By Jane BaxterFrom Saturday Kitchen
Ingredients
For the salsa
- 50ml/2fl oz fresh orange juice or 1 medium orange, juice only
- 50ml/2fl oz fresh lime juice or 1 lime, juice only
- 1 red onion, halved and very thinly sliced
- 1 habanero chilli, deseeded and finely chopped
- 1½ tsp dried Mexican oregano or 1 tsp oregano
- 1 tsp salt
For the fish
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 tsp black peppercorns
- 4 allspice berries
- 2 tbsp annatto seeds
- 4 cloves
- 5 garlic cloves, crushed
- pinch chipotle powder
- 2 tsp dried oregano
- 50ml/2fl oz fresh orange juice or 1 medium orange, juice only
- 50ml/2fl oz cider vinegar
- 1 tsp olive oil
- 600g/1lb 5oz white fish fillets, such as cod, hake or bass
- 4 banana leaves (optional)
- sea salt
For the dressing
- 1 small red onion, finely chopped
- 2 green chillies, finely chopped
- 1 tbsp finely chopped piquillo or roasted red peppers
- 3 tbsp olive oil
- 1 lime, juice only
- cayenne pepper
- salt and freshly ground black pepper
For the salad
- 2 large sweet potatoes, peeled and thinly sliced
- 2 corn tortillas, cut into 1cm/½in wide strips
- 2 tbsp olive oil
- 1 yellow pepper, finely chopped
- 2 avocadoes peeled, stoned and sliced
- 100g/3½oz cherry tomatoes, halved
- 70g/3oz feta or goats’ cheese, crumbled
- 1 bunch watercress
- 1 tbsp chopped coriander
- 1 tbsp chopped mint
Method
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To make the salsa, combine all the ingredients in a bowl. Cover and refrigerate for at least 2 hours, until the onion begins to turn pink.
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To make the fish, toast the spices in a frying pan over a medium heat, until fragrant. Allow to cool and grind to a powder with the annatto seeds.
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Blend the ground spices with the garlic, chipotle, oregano, orange juice, cider vinegar and olive oil in a food processor, until smooth.
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Put the fish in a shallow dish and coat in the mixture. Cover and refrigerate for at least 2 hours, or overnight.
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Meanwhile, combine all the salad dressing ingredients in a bowl and season with salt and pepper.
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To make the salad, preheat a barbecue or griddle pan. Preheat the oven 170C/150C Fan/Gas 3.
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Grill the sweet potato for 3 minutes on each side, until slightly charred and cooked through. Put straight into the salad dressing.
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Toast the tortilla slices in the oven for 5–7 minutes, until crisp.
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Mix the tortilla slices with the remaining salad ingredients and toss in the dressing.
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To cook the fish, soak the banana leaves in hot water, or hold over the barbecue, until softened.
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Wrap each fish fillet in a banana leaf and secure with cocktail sticks. Put the parcels on the barbecue or griddle pan for 5 minutes on each side. Leave to rest for a few minutes.
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To serve, put the fish parcels on four plates with the salad. Open the parcels at the table and top with the salsa.
