Rob Nixon's BBQ fish tacos
G’day mate! We’re escaping the dreary weather, and heading Down Under today. Aussie chef Rob Nixon has fired up the barbie, and joins us live from Cottesloe Beach in Perth to make his BBQ barramundi tacos.
Fish tacos
Serves: 2
Ingredients
1 tbsp olive oilJuice of one lime1 tsp chili powder½ tsp garlic powder1 tsp sea salt2 pieces Barramundi fillet (or you can use sea bass or similar)
For the peach salsa
1 ripe peach, chopped¼ cup coriander leaves, roughly chopped¼ cup red onion, minced½ lime, juiced
4 corn tortillas Mayo for dressing
Method
1. For the fish, heat a BBQ flat plate to a medium high heat
2. Whisk the oil, lime juice, chili powder, garlic powder, and salt together. Place the fish in a small oven-safe dish and pour the dressing over the top. Cook on the flat top BBQ for 2-3 minutes each side or until cooked through (depending on thickness).
3. Remove the fish from the BBQ and cut into small pieces
4. To make the peach salsa, toss together the chopped peach, coriander, onion and lime juice.
5. To assemble, heat the tacos on the BBQ if desired. Layer in the fish and salsa. Squeeze more lime juice over the top, and dress with coriander and mayo.