I always enjoy the liveliness at the table that comes with a burrito dinner: assembling your wrap, eating with your hands, talking about which combinations work best – it’s a great family meal (or a fun treat for one).
As great as a chicken or pork filling can be – sometimes it is nice to have a little variation. Especially now the cold winter is behind us a lighter, fresher take makes for a great change.
Bill Granger’s fish burrito dish is exactly that: juicy fish chunks coated in fresh coriander. On the side a salad with Asian flavours and a zingy lime yoghurt. (And for an even healthier dinner, this dish works wondefully with Mung Bean Wraps instead of regular Tortillas)
And although the list of ingredients seems long, all these burritos can be on the table in half an hour.
(only slightly adapted from Bill Granger’s Fish Burrito from ‘Bill’s Open Kitchen’)
20g roughly chopped coriander (cilantro) leaves and stems
2 tsp paprika powder
1 tsp cumin powder
1 small red chilli, seeded and chopped (you can leave this out if cooking for small kids)
1 tsp sea salt
freshly ground black pepper
zest of 1 lime
60-80ml olive oil
750g firm white fish fillet (for example catfish or snapper fillets)
Lime Yoghurt Sauce
250g fat-free Greek yoghurt (for alternatives see tips)
finely grated zest of 1 lime
2 tbsp lime juice
1 tsp sea salt.
optional: 1 tsp wasabi
250g cherry tomatoes
optional: hand full of (mung) bean sprouts
handful coriander (cilantro) leaves
4 spring onions
1 tsp superfine sugar
1 tsp lime juice
optional: 2 tbsp apple vinegar
optional: 1 tsp fish sauce
optional: 2 tbsp sweet chilli sauce
For the fish
- Place all the ingredients except for the fish in a blender or food processor and process until a paste forms (if you do not have a food processor you can get away with chopping the coriander and chilli very finely and whisking all together).
- Cut the fish into cubes and mix with the paste.
- Leave fish to marinate for 15 min whilst preparing the sauce and salad.
- When marinated, heat non-stick frying pan and fry fish in a single layer for 2 minutes. Turn and fry for 1 more minute, or until is cooked. (Depending on the size of your pan you might have to do this in batches).
- Place on (warmed) serving platter (decorate with lime cheeks) and serve immediately.
For the sauce
- Mix all the ingredients and refrigerate.
For the salad
- Slice the cucumber in half lengthways. Using a spoon remove the seeds. Cut the cucumber in 5mm thick pieces.
- Cut cherry tomatoes in half.
- Optional: pour boiling water over the bean sprouts (this makes them slightly less bitter).
- Chop spring onion and coriander.
- Toss all the prepared ingredients together in a small saladbowl.
- Make a dressing with the remaining ingredients.
- Just before serving, pour the dressing over the salad.
Tips & Variations
- For the sauce I prefer using 0% yoghurt but the original recipe calls for whole egg mayonnaise. You could also use crème fraiche (with a tbsp of mayo).
- Instead of making a salad you can also blanch some samphire.