Prep time
30 mins
Cooking Time
10 mins
Serves
4
Ingredients
- MSC certified Cape hake steaks
- Olive oil
- Salted butter
- 3 tablespoons garlic
- Mixed herbs
- Salt & ground pepper
- Hard shell corn tacos
- Tender stem broccoli
- Carrots, grated
- Fresh coriander
- Red onion, chopped
- Avocado
- Lemon
- Dill
- Sour cream
Method
- Dry the fish steaks with a paper towel and season both sides with salt and pepper.
- In a large non-stick skillet over medium-high heat, heat 2 spoons of olive oil and salted butter and add the mixed herbs.
- Add fish, cook until cooked through, 3 to 5 minutes per side. Drizzle with freshly squeezed lemon juice and let it rest for 5 minutes before flaking with a fork.
- In a bowl mix chopped tender stem broccoli, grated carrots, red onion, fresh coriander, a teaspoon of olive oil and a drizzle of freshly squeezed lemon. Toss together and season with salt and pepper.
- Assemble tacos: Serve fish in grilled corn tacos with broccoli slaw and avocado. Squeeze lime juice on top and garnish with sour cream mixed with dill and salt and pepper.
