EPISODE TWO
Location - Harts Mill - Port Adelaide
Recipe - Barbequed LeFevre Flat Head Taco with a Finger Lime Mango Salsa
Special Guests - Mayor Claire Boan (Mayor of Port Adelaide Enfield)
In the heart of Port Adelaide our very own Mayor Claire comes down after work to chat about our amazing home, Port Adelaide. Flathead is a local fish that is perfect for the BBQ, paired with a finger lime salsa and some pork leftovers that is a fun and flavour filled meal.
INGREDIENTS:
2 Large fresh South Australian Flatheads or 4 fillets
1 lime
2 finger limes
2 jalapenos
1 red onion diced
3 red/ yellow / green capsicum, diced
2 Mangos, Diced
Extra Virgin Olive oil
Salt and freshly ground pepper
1 bunch coriander, chopped
Greek Yogurt
2 packet Taco, pita or soft corn tortilla
Sriracha or a hot sauce of your choice
INSTRUCTIONS
Gluten Free
Freshly caught Flathead!
Local and fresh fish is always best, If you cant get out and catch it yourself go check out your local Fish Monger and support the local businesses!
I went for the whole, pre gutted flatty however the local stores will also lend a hand and fillet the fish for you. Great option if your unsure or want to skip straight to fun part!
Lightly season your Flat head Fillets, Olive oil, salt pepper, alittle lime zest ( not to much)!
Let those sit for approx 5-10 mins while you whip up your Mango Salsa.
Mango Salsa is for the me a fun Summer Salad. It bring colour, good vibes and a fun light meal you can really pair with anything! Its simple, clean, fresh and healthy!
Lets start with the Mango, slice and dice. Cut the cheeks of and then run your knife through the inside ( I think Mayor Claire has cut the best looking mango iv seen to date).
Cut the mango into the bowl.
Lets jump on and dice up a Red or Spanish Onion. Good idea to keep all the ingredients the same size for presentation and itll be more consistent when filling our tacos.
The more colour the better so Grab yourself a red, yellow and even green capsicums. Dice those up, again same sizing as the mango and onion.
If your feeling brave and want to balance the sweetness with some spice, add two Jalapenos and dice those up as well.
The final touch for the salad is a bunch of fresh coriander and half a lime squeezed in. If coriander isn’t your flavour this also tastes great with some parsley and basil. For me Coriander it is! Give your Salsa a toss.
Salad Sorted lets lightly drizzle some more Olive oil on our Flad head and Lay down onto a Hot BBQ. These will cook quick so depending on your BBQ once they release themselves they are ready to flip, we want a tan colour across out Flathead, it’s a delicate meat so be mindful when chucking the spatula underneath the flatty!
While the flatties sizzeling lets make a simple fish taco dressing. I’v gone with a Greek Style yogurt SA Paris Creek ( the best), roughly 1 cup for 6 people is a good serve. A teaspoon of Siracha or a hot sauce use what you have! That’s it!
Time to crack/ slice open your finger limes, these pack a punch. Squeeze out the little pearls or finger lime caviar as they are called.
Flip your Flatty, this will only need a minute on the back so be ready to pull these off and sit on a plate.
Claire’s mate that was joining us for lunch is Coeliac so making sure the tacos where GF was super important.
A corn tortilla, slightly heated on the BBQ for a good 30 seconds was all they needed to get that heat through and ready for lunch.
Taco Time!
Build your taco, flatty first, mango Salsa, Fish Sauce and then just a light sprinkle of finger lime pearls!
This is a fun take on a Mexican favroutie ready for you to add your spin!
You just cooked an incredible dish on a local Aussie Park Barbie!!
