500 g swordfish steaks or other firm white fish, cut into 3cm cubes
zest 2 limes and juice of 1, plus lime wedges to serve
3 tsp honey
3 tsp olive oil
1 tsp garlic salt
1 tsp mild chilli powder
1 tsp ground cumin
1 tsp sugar
warmed soft white corn tortillas
Shredded white cabbage, sliced radishes and hot sauce, to serve
For the salsa
1 small red onion, finely chopped
juice 1 lime
2 small mangoes, diced
1 green jalapeño chilli, finely chopped
¼ tsp ground cumin
1 small handful coriander, chopped
For the chilli cream
100 g soured cream
3 tsp Tabasco chipotle sauce, or other hot sauce
- In a shallow dish, mix the fish with the lime zest and juice, honey and olive oil. Cover and leave to marinate for 30 mins in the fridge. In a small bowl, mix together the spices and sugar with a little salt. Remove the fish, and skewer it onto wooden or metal skewers. If using wooden skewers, soak them in water for 10 mins first. Dust with the spices and seasoning. Chill until ready to cook.
- Next, made the salsa. Put the red onion in a bowl, cover with the lime juice and let sit for 5 mins. Add the remaining salsa ingredients and season. In another bowl, mix together the ingredients for the chilli cream and season.
- Heat the barbecue or chargrill pan. Cook the fish for 2-3 mins each side on direct heat until grill marks appear and it feels firm. Serve the fish with warm corn tortillas, cabbage, radishes, the chilli cream, mango salsa, extra chipotle sauce, Tabasco or other hot sauce and lime wedges for squeezing over.