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Tex Mex fish


  • Combine the chillies with the tomatoes, spring onions, coriander, seasonings and lime juice in a bowl. Set aside.
  • In a small bowl, mix together the cumin, cinnamon and chilli powderl, and scatter on a large plate.
  • Then press the fish into the spice mix, on both sides, and panfry in a thin layer of hot oil, sprinkling with a little salt.
  • Serve the fish on a bed of the salsa.


  • 3 small red chillies, seeded & sliced
  • 1 punnet cherry tomatoes, quartered
  • 4 spring (green) onions, chopped
  • ¼ cup chopped fresh coriander
  • sea salt & freshly ground pepper
  • juice of 1 lime
  • 3 tspn ground cumin
  • 3 tspn ground cinnamon
  • ½ tspn chilli powder
  • olive oil
  • 4 x 180 gm 'steaky' fish fillets

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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