Give your next fish dish a Mediterranean-inspired makeover! Made with a shake of our Greek Style Lemon & Herb Rub, this Charred Corn Orzo Salad & Cape Whiting is bursting with herby, zesty flavour.
Charred Corn & BeansBring a large pot of well-salted water to the boil. Add the corn cobs and cook for 4 minutes, then remove and drain well. Pat dry with paper towel, brush lightly with olive oil, and char over an open flame or in a hot frying pan until evenly blistered. Allow to cool slightly, then slice off the kernels. Set aside.Heat a small saucepan with a drizzle of olive oil. Add the beans, cumin and Cape Herb & Spice Smoked Paprika. Cook for 5 minutes, lightly mashing half the beans. Season and set aside.Chipotle DrizzleIn a bowl, mix the sour cream, mayonnaise, Cape Herb & Spice Chipotle Chilli Seasoning, lime juice and honey. Taste and adjust seasoning and then set aside.BBQ Cape WhitingIn a bowl, combine the flour and Cape Herb & Spice Texan Steakhouse Rub. Season lightly. Toss the fish cubes in the mixture to coat.Heat a frying pan over medium heat with a generous drizzle of olive oil. Fry the fish for about 4-6 minutes. Remove from the pan and set aside.BBQ GlazeIn the same pan, combine the Cape Herb & Spice Steakhouse BBQ & Grill Sauce, Cape Herb & Spice Texan Steakhouse Rub, vinegar, honey and lime juice. Simmer for 5 minutes until slightly reduced.Return the fish to the pan and cook for 2–3 minutes, stirring to coat and glaze the cubes. They should be caramelised and sticky.To ServeMix the tomato and onion together and season with salt and pepper. Fill each warmed tortilla with beans, BBQ fish cubes, avocado, chopped tomato & onion and charred corn.Drizzle with chipotle sauce and garnish with coriander. Serve with lime wedges for squeezing over
Recipe by CRUSH Magazine