Mexican dinner cooked together with hubby. This week we decided to cook meals together for dinner for a change in routine. Hubby got out the fish tonight and I already had salsa in mind to with it but then decided on the stew as well. It filled both of us.
Spicy Mexican Hoki
Ingredients serves 2
2x 200g boneless skinless hoki fillet
Combination Vegetable stew:
1/2 organic onion sliced
1Tb tomato paste
sprinkle Mexican chili dried
sprinkle cumin dried
2Tb organic tomato passatta
1/2 cup vegetable stock
1 organic tomato diced
1 organic carrot sliced
1 organic zucchini sliced
1/2 cup cauliflower
1 lime juiced
1 avocado cubed
1 handful organic coriander
1-2 green jalapeño fresh from garden (Remove seeds and membrane if you don’t like spicy hot chili)
1/2 white onion (use red onion if you have it)
Optional: serve with gluten free cc’s
1/Steam fish in microwave steamer for 10 minutes with boiling water in base of steamer
2/Make salsa. Cut onion and avocado and place in bowl.
Squeeze lime juice over top of avocado.
Chop coriander and jalapeños.
Mix well. Serve in ramekins on the side
3/ Make stew. Chop ingredients to similar size pieces.
Place all together in frypan and cook until vegetables are cooked.
Stir occasionally so sauce doesn’t stick to pan.
4/ Place stew on serving plate and top with fish.
5/add ccs to tapas dish. Serve on side.