Using delicious fresh Gurnard from Cornish waters, it's simply pan-fried and married with fresh vegetables and homemade salsa - ready to eat in just 15 minutes!
- Dish Type: Main
- Serves: 4
- Preparation time: 15 mins
- Cooking time: 25 mins
- Difficulty: Easy
Ingredients:
- Skinless Gurnard Fillets (1 per person)
- Soft tacos
- 1 red onion
- 1 clove garlic
- 1 red chilli
- 1 corn on the cob
- 2 Vine tomatoes (or handful cherry tomatoes)
- 2 limes
- Handful flat leaf parsley & coriander
- 1 tbsp all purpose seasoning
- ⅓ white cabbage
- 3 tbsp white wine vinegar
- 5 tbsp caster sugar
- 1 tsp cumin seeds
- Sour cream
- Hot sauce (optional)
- Begin with your salsa…. Heat a frying pan and then cut the kernels from the corn. Transfer them to a hot dry pan and brown off nicely. Don’t be shy!
- Then finely dice the onions & garlic place into a bowl and zest/juice the lime and season. This will take the edge of the onions and garlic, giving you a much better end result. By then the sweetcorn should be nicely browned. Add that to the bowl.
- Next heat the tacos, put them onto a baking tray and into the oven at 180c until lightly browned
- Finely slice your cabbage, add to a bowl tip the sugar and cumin seeds on it and then pour the vinegar on. Put to the side.
- To prep the fish, cut either side of the spin bones and remove. Then dice into 1cm bite size pieces. Season generously with the all purpose seasoning
- In the same pan as the sweetcorn, reheat with a little oil and then straight in with gurnard and leave to colour nicely. You don’t need to cook it all the way through.
- Finely chop the parsley/coriander and add the salsa. Mix.
- Now bring everything together, either build your tacos as you wish or put everything on the table for the family to enjoy.