Name: Whiting, Avocado, Corn and Tomatillo Salad
Yield: Serves 4
Cuisine: Mexican
Ingredients: ¼ teaspoon ground chilli; ½ teaspoon sea salt; ½ teaspoon freshly ground black pepper; 1 small red chilli, minced; 1 teaspoon sea salt; ¼ teaspoon freshly ground black pepper; 40 ml olive oil, plus extra to serve; 25 g unsalted butter; ½ teaspoon freshly ground white pepper; 2 teaspoons extra virgin olive oil; 1 punnet micro watercress, snipped; 150 g fresh corn kernels (from 1 cob); 200 g King George whiting fillets, cut into 5 cm strips; 1 small clove garlic, crushed; 4 tomatillos, sliced; 1 punnet coriander cress, snipped; few drops of Tabasco sauce; 30 ml fresh lime juice, strained; 1 tablespoon finely diced red onion; 1 tablespoon chopped coriander leaves; 4 tablespoons cooked corn kernels; 2 tablespoons diced tomato; 2 teaspoons pouring (35%) cream; 1 avocado, diced; 4 x 15 cm soft tortillas

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

Here’s a salad that incorporates ingredients native to Mexico – corn, avocado, chilli and tomatillo. It’s a glorified fish sandwich that uses the flatbread in a slightly different way. You could also leave the tortillas soft (just warmed) and wrap the fish and salsa inside, in the traditional style of a tortilla sandwich. If you are lucky enough to have fresh tomatillos, boil them for 2 minutes beforehand to soften them and bring out their flavour. Tinned tomatillos have already been cooked