Tex-Mex fish fillets

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1. Dust the fish in the seasoning, then set aside. Heat the oil in a shallow frying pan, then fry for 3-4 mins on each side until crisp. Serve each piece of fish with a spoonful of guacamole on top, a scattering of chopped coriander and a lime wedge for squeezing.

Make Tex-Mex seasoning

To make your own Tex-Mex seasoning, mix 3 tsp ground cumin, 3 tsp ground coriander and ½ tsp chilli powder with a large pinch of salt and a good grind of pepper.

Per serving

245 kcalories, protein 27g, carbohydrate 2g, fat 14 g, saturated fat 2g, fibre 1g, salt 0.54 g

'This is a really quick way to cook fish - with very little chopping. I wouldn't have thought of using Mexican flavours, but it really worked.'

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• Ange

  28 January 2008

  Ange rated and commented on this recipe

  

  Ultimate comfort food and so quick and easy!

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• Ausbound

  05 May 2008

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Ingredients

• 4 boneless white fish fillets, such as haddock, hoki, pollock (about 140g/5oz each)
• 2 tbsp fajita seasoning or Tex-Mex seasoning
• 2 tbsp sunflower oil
• 200g pot guacamole
• handful of coriander leaves, roughly chopped
• lime wedges, to serve

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 5 mins

Ingredients

• 4 boneless white fish fillets, such as haddock, hoki, pollock (about 140g/5oz each)
• 2 tbsp fajita seasoning or Tex-Mex seasoning
• 2 tbsp sunflower oil
• 200g pot guacamole
• handful of coriander leaves, roughly chopped
• lime wedges, to serve

Per serving

245 kcalories, protein 27g, carbohydrate 2g, fat 14 g, saturated fat 2g, fibre 1g, salt 0.54 g

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