• 6servings
  • 10minutes

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 small red onion , finely sliced

  2. 1/2 tsp dried oregano

  3. 5 black peppercorns

  4. 1 1/2 limes , juice only

  5. 1/2 oranges , juice only

  6. 1/2 tsp flaked sea salt

  7. 1 bay leaf

  8. 1/2 tsp ground cumin seeds

  9. 2 ripe, Hass avocados

  10. 1 lime , juice only, plus extra to taste

  11. 2 tbsp good quality mayonnaise

  12. small bunch coriander , leaves picked, stalks finely chopped

  13. 1 small green chilli , halved, seeds removed, finely chopped

  14. 500 g bream , fillets

  15. flaked sea salt

  16. generous pinch chipotle chilli powder , or ground cumin

  17. 6 small soft tortillas

  18. 1 tsp olive oil

  19. limes , wedges for serving

Instructions Jump to Ingredients ↑

  1. For the fresh pink pickled onions: bring a small pan of water to the boil. Blanch the onion slices in the boiling water for 30 seconds then drain.

  2. Tip the onion into a ceramic or glass bowl and stir in all the remaining ingredients. Cover and set aside for at least an hour (the onions will turn a vibrant pink colour).

  3. For the guacamole: cut the avocadoes in half and remove the stones. Scoop the avocado flesh into a blender and add the lime juice, mayonnaise, coriander leaves and stalks, chilli and a generous pinch of flaked sea salt.

  4. Blend to a smooth purée. Taste and add more seasoning or lime juice if necessary. Transfer to a serving bowl and set aside.

  5. For the bream: preheat a griddle pan or barbecue to very hot. Pat the bream fillets dry with kitchen paper, then sprinkle the skin with salt and chipotle chilli powder.

  6. Lay the bream, skin-side down, on the griddle. Cook, without turning, for 4-5 minutes, or until the flesh is turning opaque and only 1 cm of translucent flesh remains on the upper side of the fillets.

  7. Turn the fish over and cook for no more than 10 seconds on the other side, then transfer to a plate, skin-side up.

  8. For the tortillas: brush a frying pan with a drizzle of olive oil and place over a high heat. Lay the tortillas in the pan and heat on both sides until warm and soft.

  9. To serve, cup a tortilla in your hand and fill with a spoonful of guacamole. Break off some pieces of bream and the crisp skin and lay these on top. Finish with a spoonful of the pink pickled onions and a squeeze of lime juice. Serve with cold beer, if you like.


Send feedback