Fredi Magazine Spring 2016 / Volume 2 Issue 1 | Page 70
Recipes and food photos from Everyday Super Food. ©2015 by Jamie Oliver. Published in Canada by HarperCollins Publishers Ltd. All rights reserved.
» an everyday super food recipe
AN EXCLUSIVE
JAMIE OLIVER
RECIPE
Just one haddock fillet provides us with
a source of seven different essential
vitamins and minerals, plus this colourful
dish gives us three of our 5-a-day.
» SERVES TWO
NUTRITIONAL
INFORMATION
PER SERVING
Calories 418kcal
Fat 10.6g
Saturated Fat 1.8g
Protein 35.2g
Carbs 48.3g
Sugar 16.8g
Fibre 8.4g
Tasty Fish Tacos,
Game-Changing Kiwi,
Lime & Chile Salsa
Total Time 35 Mins
3/4 cup all-purpose
whole-grain flour
2 ripe kiwifruit
4 scallions
1 fresh jalapeño or green chile
1 bunch of fresh cilantro (1 oz)
2 limes
Tabasco chipotle sauce
1/4 of a small red cabbage (5 oz)
1 tablespoon red wine vinegar
1/2 an orange
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• fredi spring 2016
1 red or yellow pepper
2 x 4-oz fillets of firm white
fish, such as haddock, skin
on, scaled and pin-boned
olive oil
2 tablespoons plain yogurt
1 n a bowl, mix the flour and a
pinch of sea salt with ¼ cup of
water to form a dough. Knead
for a couple of minutes, then
put aside. Peel the kiwifruit, cut
in half, and put into a large,
dry non-stick frying pan on a
medium heat with the green
halves of the scallions and the
seeded chile. Lightly scald it all,
turning every now and again,
then place in a blender with
half the cilantro, the juice of 1
lime and a few shakes of chipotle Tabasco. Blitz until smooth,
then taste and season to perfection. ery finely slice the red
cabbage, ideally on a mandolin
(use the guard!), scrunch with the
remaining cilantro leaves and
the vinegar and orange juice,
then season to perfection.
2 To make your tacos, divide
the dough into four balls and
roll out each one thinly. Cook
each through in a non-stick pan
for just 1 minute on each side
until soft, turning when you see
bubbles. Cover with a kitchen
towel to keep warm.
3 Slice up the whites of the
scallions. Seed the pepper and
cut into 1/2 inch dice. Slice the
fish into
inch strips, then toss
with the scallions, pepper and
1 tablespoon of oil. Return the
pan you used for your tacos to
a high heat and cook the fish
mixture for around 4 minutes,
or until the fish is cooked
through and lightly golden.
Divide the yogurt, fish and
veg between your warm tacos.
Serve with the dressed red
cabbage, that killer salsa, and
lime wedges for squee ing
over, then devour!
FOOD&DRINK //