I regularly make this spicy charred fish as the filling for fish tacos. Combined with a cooling sweet mango salsa and a fresh tasting brown rice salad it becomes a hearty yet fresh dinner. Most of the elements can be prepared in advance but only cook the fish when you are ready to serve.

Ingredients

  • 1 tbsp smoked paprika
  • 1 tsp garlic powder

  • 1 tsp dried oregano
  • 1 tsp cayenne pepper
  • 1 tsp ground cumin
  • 650g skinless cod fillet
  • 1 tbsp sunflower oil
  • For the wild rice salad
  • 200g cooked brown basmati rice
  • 1 garlic clove, finely chopped

  • 3 tbsp extra-virgin olive oil

  • 1 tbsp balsamic vinegar
  • 1 x 400g tin chickpeas, drained, rinsed and roughly chopped

  • 6 raw or blanched asparagus spears, finely sliced

  • Large handful of fresh flat-leaf parsley, chopped

  • 50g rocket leaves, roughly chopped
  • 
Sea salt and freshly ground black pepper

    For the mango salsa:
  • 1⁄2 cucumber

  • 2 mangoes, peeled, stoned and chopped

  • 4 spring onions, trimmed and chopped

  • 1 small red chilli, deseeded and chopped
  • Juice of 1 lime

  • 2 tbsp olive oil

  • Large handful of coriander leaves, chopped
  • Sea salt and freshly ground black pepper

Method

I regularly make this spicy charred fish as the filling for fish tacos. Combined with a cooling sweet mango salsa and a fresh tasting brown rice salad it becomes a hearty yet fresh dinner. Most of the elements can be prepared in advance but only cook the fish when you are ready to serve. 

  1. Cook the rice for the salad according to the packet instructions (or use leftover rice). Allow to cool. Meanwhile, whisk together the garlic, olive oil and balsamic vinegar in a large bowl. Add the cooled rice, chickpeas, asparagus, parsley and rocket and mix until everything is evenly combined. Season with salt and pepper.
  2. Make the mango salsa. Cut the cucumber in half lengthways and use a teaspoon to scoop out and discard the seeds in the middle. Cut the cucumber into a dice and add to a bowl with the remaining salsa ingredients (except the coriander). Season with salt and pepper and stir well to combine, adding the coriander just before serving.
  3. Combine all the ground spices in a bowl and then use the spice mix to dust the fish fillet.
  4. Heat a barbecue or griddle pan to a medium-high heat. When hot, brush the grill or griddle with the oil and cook the fish for 4–5 minutes on each side until cooked through (the flesh should be just opaque). Use a couple of forks to break the fish into large chunks. Serve immediately with the brown rice salad and mango salsa.