When I cook fish at home the smell can linger for a while and there’s nothing more endearing that one of your children announcing “what is that smell?!” the moment they walk through the front door. I love you too.
Cooking fish outside puts and end to all that and to top it all: it’s quick.
Keep it simple, be ready to eat straightaway so all salad prep etc done, guests ready and all will be perfect.
You’ll see I used tortillas instead of tacos, that’s because I couldn’t find any but they work better here but as always with beach hut cooking it’s a go with the flow kind of thing.
Fish Tacos (serves 2 well, 4 at a push)
Seasoning mix: ½ teaspoon smoked paprika, 1 garlic clove, crushed, ½ teaspoon ground cumin, large pinch of sugar, 2 teaspoons of oil, salt and pepper
1 large piece cod loin
Slaw salad, a mix of red and green cabbage, lettuce and sweet pepper
Avocado, sliced and sprinkled with lime juice
Fresh coriander leaves, chopped
Lime juice to sprinkle over
Tacos (used tortillas as no tacos)
Combine the seasoning mix and work into the cod loin then slice thinly (ignore my photos of sprinkling on the seasoning mix, made it differently since then).
Heat a large frying pan on the firepit or hob, add the seasoned fish, fry each side for about 1 minute, and remove from the pan.
Assemble your wrap or taco with the remaining ingredients and eat straightaway.