This is based on a recipe for Swordfish Tacos from my Mexican Cookbook by Jane Milton, but as usual, because I'm terrible at following directions, I changed it. Firstly I used Barramundi, which was probably farmed. I have heard debate about the difference between the taste of farmed and fresh Barramundi, and I have to admit that fresh Barramundi is LOVELY, but I think in this instance, it doesn't really matter.
300g Barramundi, cut into chunks
2 tbsp olive oil
1 onion, sliced into half moons
2 cloves of garlic, minced
1 jalapeño (or however many you can or can't handle)
1 tsp ground cumin
¼ tsp ground coriander
1 tsp dried oregano
1 tsp Chilli powder
3 tomatoes
Heat the olive oil in a large frying pan (preferably one with a lid) and add the onions. Sautee for a few minutes and then add the garlic and chili, being careful not to burn.
While you are sauteeing the onions, score the bottoms of the tomatoes, and then cover them with boiling water. After a few minutes, take them out, peel and chop them.
When the onions are soft, add the herbs and spices, and the tomatoes. Put the lid on and simmer for about 5 minutes. Add the Barramundi, and put the lid back on. It will only take a few minutes for the fish to cook. Once it ic cooked, season, and stir it to break up the fish pieces a little. Throw in a handful of coriander and you are done!
Serve with corn tortillas (for tacos) or flour tortillas (for burritos) and whatever salsas and toppings you like - I had avocado, pico de gallo, and yogurt.
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