Mexican Fish with Smoky Jalapeño Crema

Mexican Fish with Smoky Jalapeño Crema

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, August 25, 2019.
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Ingredients

Roasted Kumara

  • 400g baby kumara, diced 1cm
  • 1 carrot, diced 1cm
  • 1 pack roasted capsicum, diced 1cm
  • 150g frozen corn
  • 1 Tbsp smokin’ Mexican rub
  • 1/2 pack baby spinach

Fish

  • 1 pack market fish
  • 1 Tbsp smokin’ Mexican rub
  • Juice of 1/2-1 lime
  • 1 Tbsp butter

To Serve

  • 1 pack smoky jalapeño crema

Steps

  1. Preheat oven to 220°C. Prep & cook kumara & carrot. Toss kumara and carrot on a lined oven tray with a drizzle of oil. Season and roast in oven for 18 minutes.
  2. Prep capsicum.
  3. Prep fish. Pat fish dry and season with salt. Coat in second measure of smokin’ Mexican rub and a drizzle of oil. Leave to marinate.
  4. Finish kumara. Heat a drizzle of oil in a fry-pan on high heat. Cook capsicum and corn with first measure of smoky Mexican rub for 2-3 minutes, until toasted. Stir through spinach and season to taste. Keep warm. When kumara is cooked, add to pan with veggies and mix well.
  5. Cook fish. When kumara has 10 minutes cook time remaining, heat a drizzle of oil in a second fry-pan on medium-high heat. Cook fish for 2-3 minutes, flip, add butter to pan and cook a further 2-3 minutes, until just cooked thorugh. Remove from heat, squeeze in lime juice and baste fish with pan juices.
  6. Serve kumara topped with fish and pan juices. Spoon over smoky jalapeño crema.

Nutritional Information

Energy 2464 kj
589 kcal
Protein 37.2g
Carbohydrate 74.7g
Fat 14.0g