850g large red potatoes
1/3 cup olive oil
30g sachet taco seasoning
1 tablespoon instant polenta
1 teaspoon finely grated lime rind
4 x 200g boneless, white fish fillets
Shredded iceberg lettuce, lime wedges and chipotle mayonnaise, to serve
2 ripe tomatoes (300g), deseeded, finely chopped
1 fresh jalapeno chilli (30g), deseeded, thinly sliced
¼ cup chopped fresh coriander
To make scallops, cut unpeeled potatoes crossways into 1cm thick slices. Place in a large, shallow microwave-safe dish. Add 2 tablespoons water. Cover with damp absorbent kitchen paper. Microwave on High (100%) for about 5 minutes, or until just tender. Remove. Drain well.
Heat half the oil in a large, non-stick roasting pan in a very hot oven (220C) for 5 minutes. Remove pan.
Carefully add potatoes, spreading out over base. Sprinkle with half the seasoning (about 1 heaped tablespoon) and polenta. Season with pepper. Gently turn to coat. Return pan to oven. Cook, turning halfway, for about 20 minutes, or until golden brown.
Meanwhile, combine rind with remaining oil and seasoning in a large bowl. Add fish. Gently turn to coat.
Heat a large, non-stick frying pan over a medium to high heat. Add fish in two batches. Cook, for about 3 to 4 minutes on each side, or until cooked. Remove.
Meanwhile, to make salsa, combine all ingredients in a bowl.
Serve fish with potatoes, lettuce and lime wedges. Top with salsa. Drizzle with chipotle mayonnaise.
TIP! Any white fish fillets can be used in this recipe. For a milder tasting salsa, omit the jalapeno chilli and replace with pinch of ground chilli