Stolen from the internet, but possibly my favourite way to eat fish now (but you do need all accompaniments)

Serves 4

Ingredients

50g (1 cup) roughly chopped coriander (cilantro) leaves and stems
2 tsp paprika
1 tsp cumin
1 small red chilli, seeded and chopped*
1 tsp sea salt
freshly ground black pepper
zest of 1 lime
80ml (1/3 cup) olive oil
750g (1 lb 10oz) snapper fillets, or other firm white fish, skin removed, and cut into strips (important here that it is a firm fish, otherwise it tends to disintegrate while cooking)

to serve

lime cheeks (or if you are not ultra hip, you can call them slices or wedges)
8 tortillas (cooked as per instructions on the pack, preferably ones you can just chuck in the microwave!)
cucumber salad (recipe below)
lime mayonnaise (recipe below)
baby cos lettuce leaves (or whatever salad leaves you like, I find baby rocket is great)

Method

Place all ingredients except the fish in a blender or a food processor and process until a paste forms. Place the fish in a bowl, add the paste and stir to combine. Leave to marinate for 15mins. Heat a non-stick frying pan over a high heat until hot, add some of the fish strips in a single layer and cook for 2 minutes. Turn and cook on the other side for 1 minute, or until the fish has been cooked. Remove from the pan and continue untill all the fish has been cooked. Place on a serving platter and garnish with lime cheeks (sices/wedges)

To serve, place bowls of cucumber salad, lime mayonnaise and lettuce on the table, along with the fish and tortillas.

Cucumber salad

Ingredients

1 telegraph (long) cucumber
250g (1 punnet) cherry tomatoes, sliced in half
4 spring onions (scallions) sliced
handful of corainder (cilantro) leaves
1 tsp lime juice
1 small red chilli, seeded and sliced finely*
1 tsp sea salt
1 tsp caster (superfine) sugar

Method

Peel the cucumber and slice in half lengthways, remove the seeds with a teaspoon and slice into 5mm (1/4 inch) pieces. Place the remaining ingredients in a bowl and toss to combine.

Lime Mayonnaise

Ingredients

250g (1 cup) whole egg mayonnaise
finely grated zest of 1 lime
2 Tbsp lime juice
1 tsp sea salt.

Method

Place all the ingredients in a bowl and stir to combine. Refrigerate until needed.