1/2 teaspoon ground cumin
1/4 teaspoon ground chilli
1/2 teaspoon ground paprika
sea salt and cracked black pepper
2 x 100g baby snapper fillets, skin removed
1/2 tablespoon olive oil
2 soft corn tortillas
1/2 cup cooked long-grain rice
1/2 large green chilli, seeds removed and thinly sliced
1/2 large red chilli, seeds removed and thinly sliced
1/2 cup coriander (cilantro) leaves
1/2 lime, cut into wedges
Place the cumin, ground chilli, paprika, salt and pepper in a bowl and mix to combine. Heat a large non-stick frying pan over high heat. Sprinkle the fish with the spice mixture. Add the oil and fish to the pan and cook for 2 minutes each side or until cooked through and golden. Divide the tortillas between plates, top with rice, fish, sliced chillies and coriander and serve with the lime wedges. Serves 2. (Photo - Chris Court)
From the Spring 2007 edition of Donna Hay Magazine.
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