Fish Taco's with Tomato Salsa

Ingredients

1/3 cup (80ml) extra virgin olive oil
5 Roma tomatoes, halved
2-3 jalapeño chillies, halved
1 small white onion, sliced into 1cm-thick rings
1 garlic clove, crushed
¾ bunch coriander, leaves picked, stalks finely chopped, plus extra to serve
Juice & finely grated zest of 1 lime, plus wedges to serve
1 tbs Cajun spice mix
1 tsp brown sugar
600g monkfish (or other firm white fish), cut into 10cm pieces
4 soft small tortillas, warmed
Sliced avocado, thinly sliced red cabbage & sour cream, to serve

Method

1. For charred tomato salsa, heat a chargrill pan or barbecue to medium-high heat
2. Combine half the oil, tomato, jalapeño and onion in a bowl, season and toss to coat. Grill mixture, turning once, for 5-7 minutes until charred. Set aside on a plate to cool, then transfer to a food processor, add garlic, coriander leaves and stalks and lime juice, season well and pulse until coarsely chopped. Place in a bowl and set aside.
3. Combine Cajun spice, sugar and lime zest in a bowl, season, add fish and turn to coat. Grill, turning once, for 3-4 minutes until just cooked. Place on a plate, loosely cover with foil and rest for 2 minutes.
4. Place fish in tortillas over avocado, cabbage, sour cream, extra coriander and charred tomato salsa.
5. Serve with lime wedges.