Almond Icing (Marzipan)
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Up to 1 hour
2 fish fillets
4 garlic cloves, sliced
1 tbsp Crushed Chipotle Peppers
1 ½ tsp dried oregano
½ lime, juiced
A pinch of salt
Add the Crushed Chipotle Peppers into a small bowl and pour over boiling water to just cover the chillies. Leave them for 15 minutes to soak.
Drain the chillies in a tea strainer, reserving the liquid.
Add the chillies, garlic, oregano and a pinch of salt into a mortar or pestle (a food processor works too) and grind until smooth.
Squeeze in ½ a lime, followed by 4 tablespoons of the reserved chilli liquid and further grind until a smooth paste is formed.
Coat the fish with the marinade, cover with cling film and leave to marinate in the fridge for at least 30 minutes.
Heat your barbecue.
Place the fish fillets on the grill and cook for 5 minutes on each side, making sure it doesn’t burn.