A s a Mum, hunter/gatherer and passionate cook, I feel so privileged to be able to provide my boys with a direct connection to their food source. Whether we are fishing, hunting, diving, foraging for wild herbs, or even pulling vegetables out of the garden, it teaches them about determination, ethics, responsibility, self reliance, patience, and respect. It’s also a great way for our boys to gain an understanding of the food cycle and the importance of the environment and conservation.

Our hunting and fishing endeavours are always completed with a beautifully cooked meal, usually shared with friends and family, along with plenty of stories about how the food on our plates came to be.

This particular recipe came about after a recent fishing trip in Wellington with my youngest boy, who pulled up a couple of beautiful gurnard. After quickly dispatching and putting the fish straight onto salt ice, I asked him how he thought we should cook them? After a long hard think, he yelled “Tacos!”

So, what better way to celebrate his gurnard victory than with a recipe inspired by a six-year-old, and a mum that enjoys a tequila or two after spending the day on the boat with a six-year-old...

Marinade ingredients:

• 600g Gurnard (or suitable white fish)

• 1/3 cup tequila

• Juice from 2 limes

• 1/2 tsp of honey

• 2 cloves of garlic, minced

• 1 tsp chipotle powder (or paprika for less heat)

• 1 tsp ground cumin

• Couple grinds of salt & pepper

• Coriander & jalapeno crema:

• ½ cup coriander

• 1 clove garlic

• 1 cup sour cream

• 2 Tbsp mayo

• 1 lime zested & juiced

• 1 small jalapeno (optional)

• Salt

To serve:

• Pickled red onion

• Shredded cabbage

• Soft tortillas

• Feta

• Coriander

• Sliced Red Chilli (optional)

• Extra limes

Method: In a bowl, whisk together the marinade ingredients, then add the fish, turning to coat. Cover and refrigerate for at least 30 mins.

Heat a pan or BBQ grill with a good splash of oil. Remove the fish from the marinade and shake off excess liquid.

Pan fry or BBQ, turning once, until fish is cooked through. Remove the fish and cover with foil to keep warm until you start assembling your soft tacos.

For the coriander & jalapeno crema, place all ingredients into a blender or food processor and blitz until smooth. Season with salt if needed.

To serve: Take a soft flour tortilla, top with shredded cabbage, pickled red onion, fish, crema, feta, coriander, sliced chilli (optional) and extra squeeze of lime juice.

May 2022 - Kaelah James
New Zealand Fishing News Magazine.
Copyright: NZ Fishing Media Ltd.
Re-publishing elsewhere is prohibited