Lime of fire: Adobo-marinated-blue-eye-fillets. Photo: William Meppem
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Ingredients
For the adobo
4 ancho chillies (also known as dried poblano chillies, but substitute with other dried chillies if you can't find)*
1/4 cup water, for blending
1/2 tbsp orange juice
1 tbsp distilled white vinegar
1 clove garlic, peeled
1/4 tsp sea salt
1/4 tsp castor sugar
pinch dried oregano
pinch ground cumin
(Makes 1 1/2 cups)
For the fish
4 skinless blue-eye fillets
1 tsp sea salt
4 tbsp adobo (see above)
2 tbsp olive oil
1 lime, cut into wedges
* Neil sources dried chillies from www.fireworksfoods.com.au
Method
For the adobo
Wipe chillies clean with a wet cloth, take off stem, cut in half and remove seeds.
Heat a heavy cast-iron pan on a low to medium heat. Toast the chillies in batches, turning them and pressing down with tongs until they become fragrant, are lightly browned and the skin starts to blister - about 1 1/2 minutes. Place in a bowl and cover with water. Soak for about 30 minutes, until soft. Drain and discard water.
Blend chillies with fresh water and remaining adobo ingredients until smooth, adding more water if needed.
Fish
Pat fillets dry with paper towel, season with salt, then coat both sides with adobo marinade. Refrigerate for 30 minutes.
Heat a heavy cast-iron pan on a medium heat. Add the oil and then add fish pieces, cooking for 2 minutes. Turn over fish and cook for another 2-3 minutes until just cooked through. Allow to rest in a warm place for 5 minutes.
Place the fish on plates, squeeze over fresh lime and serve immediately.
Suggestion: serve with Neil Perry's sweet potato, chilli and lime soup.
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