4 large MSC Certified Hoki fillets
1 Garlic Clove, crushed
1 Red Chilli, finely chopped
1 tbsp Finely Chopped Fresh Coriander
2 tbsp Lime Juice
2 pinches sea salt
Creamy Chipotle sauce
½ cup mayo (or Greek yogurt)
Pinch smoked paprika
1 cup chopped purple cabbage
1 cup chopped green cabbage
In a large bowl combine garlic, red chili, coriander, lime juice and sea salt. Add in hoki and cover on all sides. Allow the fish to marinate for 20 minutes in the refrigerator.
In a separate bowl combine mayo (or Greek yogurt) with smoked paprika, cayenne and a pinch of lime juice.
Warm BBQ plate or skillet and heat tortillas either by wrapping in foil or by flipping over the skillet. Once fillets have marinated, spray the plate with olive oil and cook for about 1-2 min per side or until the fish is lightly golden.
Wrap fish in tortillas and allow guests to add cabbage, chipotle sauce and other toppings.
Enjoy with a cool drink and good friends
For methods go to our You Tube channel: Cooking with Charlie Connell
Sustainable Seafood Day: Friday March 11th, 2016
MSC are calling on Australians across the country to support the safeguard of the world's oceans by enjoying sustainable seafood. The lead up to Easter is the time of year Australians consume the most amount of seafood so it's a particularly relevant time of year.