Recipes and styling Katelyn Williams
Photographs Angie Làzaro
Margarita fish wraps with chilli papaya salsa
zest of 1 orange
1T grated lime rind
2t warm water
1/2kg fish fillets, cut into small pieces
1/2 papaya, finely diced
1T finely chopped fresh coriander
1T fresh lime juice
1 red chilli, finely chopped
8 soft tortillas
mayonnaise, to serve
Combine first 5 ingredients in a ziplock bag. Add fish to bag and marinate in refrigerator for 30 minutes. Remove fish from bag; discard marinade. Pat fish dry; sprinkle with salt and pepper.
Heat oil and fry fish for 4 minutes on each side or until fish flakes easily when tested with a fork.
For the salsa, mix the papaya, coriander, lime juice and chilli and season to taste. Serve the fish wrapped in a
tortilla with rocket, mayonnaise and the salsa.
More fish recipes:
Black forest ham wrapped fish
Justine's seared mediterranean tuna