Mexican spiced fish with capsicum salsa and baked potatoes

Serves 4

Ingredients

4 fillets of fish (1245g-200g) I have used orange roughy here

Mexican spice mix (recipe below)

4 x 150g potatoes, scrubbed of dirt

Crème fraiche/sour cream and chives as an option to put on the baked potatoes

Method

Dry the potatoes and rub with oil and salt. Make at 180 c for 1 hour. To check if the potato is cooked you can pierce with a small knife -it should easily go through. To serve do a criss cross cut on the top and squeeze the bottom to spread out the potato, top with sour cream and chive or butter and salt.

Sprinkle over some spice mix on each piece of fish, I tend to use less on the kids fish.

Heat a little oil and butter in a large pan and cook your fish, thin fish will only take 1-2 minutes each side, thicker fish will take longer, it is done when the fish flakes easily.

Serve you fish with your capsicum salsa and baked potato- I also had a handful of rocket under the salsa.

Capsicum, tomato and avocado salsa

Serve 4-6

Ingredients

½ a red yellow, red, and green capsicum, chopped 1 cm dice

 2 tomatoes, diced

1 lebanese cucumber, diced

1 avocado, stone taken out and diced

½ red onion, fine dice

Juice of 1 lemon

1 tbsp extra virgin olive oil

Optional chopped coriander

Salt and pepper

Method

Put everything in a bowl and mix to combine.

Mexican Spice Mix

This can be used for taco, burritos, as a rub or a marinade for various meats such as beef, chicken and prawns. Use as a base for a slow cooked casserole; add some tomatoes, some stock and serve with salsa, avocado, sour cream, coriander etc…

Ingredients

1 tbsp ground cumin

1 tbsp ground coriander seeds

1 tbsp mild paprika

1 tsp dried oregano

½ tsp garlic powder

½ tsp chilli powder (optional)

Method

Mix altogether and store in an airtight container.

Mexican beans

Serves 4-6

Ingredients

1 red capsicum

1 green capsicum

3 carrots

3-4 stalks of celery

1 brown onion

4 cloves of garlic

2 x 400g cans of diced tomatoes of passata

1 x 400g can of kidney beans or ½ cups of cooked kidney beans

1 tbsp paprika

1 tbsp smoked paprika

1-2 tsp ground cumin

1 tbsp dried oregano

Method

Dice all the veg up about 1cm, chop the garlic.

In a large pot heat 1 ½ tbsp olive oil, through all the veg in a stir, cook for 1-2 minutes and then add spices, cook another 1 minute and then add tomatoes and kidney beans, add about ½ can worth of water. Simmer for about half an hour until the veg is tender.

You can take this mix and put in an ovenproof dish, break in 1-2 eggs each and sprinkle over some grated cheese, bake at 200 fan forced for 10 minutes or the eggs are done to your liking. Serve up with extra veg and sour cream if you like!

Guacamole

2 ripe avocados, take out stone and scoop out flesh.

1 clove garlic, crushed

1 tsp of mexican spice mix if you have, you can use ¼- ½ tsp. chilli powder, or you can leave out.

1 Tbsp lime juice, you could use lemon (about ½ a lime depending on size)

You could use some chili powder/fresh chili in this too.

Hint: zest your lime/lemon first and save it. You can freeze it and use for dressings, marinades etc…

Method

Mash avocado and mix in the rest of the ingredients, season with salt.

Mexican Spice Mix

This can be used for taco, burritos, as a rub or a marinade for various meats such as beef, chicken and prawns. Use as a base for a slow cooked casserole; add some tomatoes, some stock and serve with salsa, avocado, sour cream, coriander etc…

1 tbsp ground cumin

1 tbsp ground coriander seeds

1 tbsp mild paprika

1 tsp dried oregano

½ tsp garlic powder

½ tsp chilli powder (optional)

Method

Mix altogether and store in an airtight container.