Dinner #70

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

 

Salsa:

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

 

Method:

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.