Ingredients

• 1 small red onion
• peeled
• finely sliced
• ½ tsp dried oregano
• 5 black peppercorns
• left whole
• 1½ limes
• juice only
• ½ orange
• juice only
• ½ tsp sea salt flakes
• 500g/1lb 2oz line-caught sea bass fillets
• scales and gills removed
• sea salt flakes
• pinch chipotle chilli powder
• 2 ripe avocados
• peeled
• cut in half
• stones removed
• 1 lime
• juice only
• plus extra to serve
• 2 tbsp good-quality ready-made mayonnaise
• small bunch fresh coriander
• roots trimmed
• stalks finely chopped
• leaves left whole
• 1 small green chilli
• seeds removed
• finely chopped
• sea salt flakes
• 1 tsp olive oil
• 6 ready-made soft corn tortillas

Directions

• For the pink pickled onion
• bring a small pan of water to the boil. Add the sliced onion and boil for 25-30 seconds
• then drain well and transfer to a large mixing bowl.
• Add the oregano
• peppercorns
• lime juice
• orange juice and salt
• then stir well to coat the onions in the juices. Cover and set aside for at least one hour
• or until the onions have turned a vibrant pink colour.
• Meanwhile
• light the barbecue. When the flames have died down and the coals have turned ash-white
• the barbecue will be ready (this should take about 30 minutes).
• For the sea bass
• rinse the sea bass fillets in cold water
• then pat dry using kitchen paper.
• Season the skin of the sea bass fillets with the salt and chipotle chilli powder. When the barbecue is ready
• place the sea bass fillets
• skin-side down
• onto the grill
• and cook for 4-5 minutes
• or until the skin is crisp and golden-brown and just over half of the flesh is cooked through.
• Turn the sea bass fillets over carefully and cook for no more than 10 seconds
• or until the outside of the fillets are just cooked. Transfer the sea bass fillets to a plate
• skin-side up. Set aside and keep warm. Just before serving
• flake the flesh of the sea bass using a fork.
• Meanwhile
• for the guacamole
• blend the avocado flesh in a food processor until smooth. Add the lime juice
• mayonnaise
• chopped coriander stalks
• coriander leaves and chilli and blend again until smooth and well combined. Season
• to taste
• with salt and blend again until smooth. Spoon the mixture into a serving bowl and chill in the fridge until needed.
• For the tortillas
• brush a frying pan with the oil and heat over a high heat until the oil is smoking. Heat each tortilla
• one at a time
• on both sides
• for 15-20 seconds
• or until soft and pliable and warmed through.
• To serve
• place one tortilla into the centre of each of six small serving plates. Spoon a dollop of guacamole into the centre of each tortilla
• then lay some of the flaked sea bass and skin over the guacamole. Top with the pink pickled onions and a squeeze of lime juice
• then roll up the tortillas into a cigar shape or fold into a U-shape.