Name: Mexican-spiced fish with kiwifruit salsa
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: Kiwifruit salsa; 3 ripe green kiwifruit, peeled and diced; 1/2 red onion, finely sliced; 1 fresh jalapeño or green chilli, deseeded and chopped; 1 bunch fresh coriander, roughly chopped; juice 2 limes; 1 teaspoon salt (or to taste); Chocolate spice mix; 1 tablespoon ancho chilli powder (use chipotle chilli powder if you like more heat); 2 clove garlic, crushed; 1 1/2 teaspoon dried oregano; 1 heaped tbsp good-quality cocoa powder; 1 1/2 teaspoon freshly grated lime zest; 1/2 teaspoon ground cinnamon; 1 teaspoon dark brown sugar; Fish; 8 to 10 fresh sardines or mullet; vegetable oil, for grilling; To serve; soft flour tortillas (wrap in foil and warm in oven or place over barbecue grill briefly to warm through); very finely sliced red cabbage; toasted sesame seeds; lime wedges

Mexican-spiced fish with kiwifruit salsa

This dish is rich and lightly spicy – and with its subtle cocoa coating it’s a jokey homage to our iconic chocolate fish. Team spiced fish with a lively kiwifruit salsa and serve in soft tortillas. Photography by Jani Shepherd/Gatherum Collectif

This recipe was first published in Taste magazine.

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Ingredients

Kiwifruit salsa

3 ripe green kiwifruit, peeled and diced

1/2 red onion, finely sliced

1 fresh jalapeño or green chilli, deseeded and chopped

1 bunch fresh coriander, roughly chopped

juice 2 limes

1 teaspoon salt (or to taste)

Chocolate spice mix

1 tablespoon ancho chilli powder (use chipotle chilli powder if you like more heat)

2 clove garlic, crushed

1 1/2 teaspoon dried oregano

1 heaped tbsp good-quality cocoa powder

1 1/2 teaspoon freshly grated lime zest

1/2 teaspoon ground cinnamon

1 teaspoon dark brown sugar

Fish

8 to 10 fresh sardines or mullet

vegetable oil, for grilling

To serve

soft flour tortillas (wrap in foil and warm in oven or place over barbecue grill briefly to warm through)

very finely sliced red cabbage

toasted sesame seeds

lime wedges

Method

1.In a small bowl, combine all the salsa ingredients and set aside.

2.Thoroughly combine all the spice-mix ingredients in a small bowl.

3.Clean and gut fish (or ask your fishmonger to do it for you). Make four or five slits in the flesh down each side and press spice mix evenly into the cuts.

4.Drizzle fish with a little oil and grill on a barbecue over medium heat until cooked through.

5.Serve fish whole with flour tortillas, salsa and condiments. Try picking up a sardine, pulling off the flesh and adding to a tortilla with some salsa, red cabbage, sesame seeds and a squeeze of lime juice. Alternatively, eat the fish on its own, holding the head in one hand and tail in the other, like a tiny corn cob.