Full Recipe in Details
300g Spencer Gulf kingfish fillets, skin off
3 tbsp Rio Vista Olive Oil
Flake salt, fresh ground black pepper
2 tbsp Rio Vista Chilli Olive Oil
1 punnet or Perfection Fresh Baby Qukes®, sliced into thin rounds
1 punnet Perfection Fresh Mix-A-Mato tomatoes, cut in quarters
Large handful of coriander leaves, roughly chopped
12 x 4.5 inch tortillas
½ Bambino® Cabbage, finely sliced
Preheat a TEFAL non-stick grill pan over a high heat
Drizzle 1 tbsp of olive oil over the kingfish and season with salt and pepper.
Sear in the hot grill pan for 2 minutes each side then place onto a plate to rest for 5 minutes. While the fish rests, drizzle with the chili oil to marinate.
Meanwhile, combine the Baby Qukes, Mix-A-Mato and coriander in a bowl, season with salt and pepper, drizzle with the remaining olive oil and juice of 1 lime.
Slice the kingfish 5mm thick and set aside.
Quickly rewarm the tortillas over the grill pan for 10 seconds each side. Top with some Bambino cabbage, some kingfish and a generous spoon of the Baby Qukes and tomatoes. Serve with the remaining limes, cut into wedges to squeeze.