Ingredients

Method

• 600 g fresh angelfish, skinned and filleted
• ½ t chilli powder
• 1 t dried oregano
• Salt, to taste
• Olive oil, for moistening
• 6-8 wraps
• 1 baby cabbage, finely shredded
• Fresh coriander, for serving
• Limes, halved, for serving
For the smashed avocado:
• 2 medium ripe Hass avocados
• 1 lime, juiced
• 1 garlic clove, crushed
• Sea salt and freshly ground black pepper, to taste
To make the tomato salsa, mix:
• 2 firm ripe red tomatoes, finely chopped
• 3 red salad onions, finely chopped
• 1 red chilli, seeded and finely chopped
• Sea salt, to taste

Method

Ingredients

Dust the fish with the chilli powder, sprinkle with oregano and salt and moisten with olive oil.

Pangrill for a few minutes on each side until seared and just cooked. Transfer to a platter.

At the table, wrap the fish in the warmed wraps, adding the cabbage, smashed avocado, tomato salsa, coriander and a squeeze of lime.

To make the smashed avocado, scoop the avocado flesh into a bowl. Add the lime juice, garlic and seasoning. Mash roughly using the back of a spoon.