Ingredients

• 700g/1½lb haddock fillet
• ¼ tsp black peppercorns
• ½ tsp cumin seeds
• ½ tsp coriander seeds
• ½ tsp dried oregano
• ½ tsp turmeric
• ½ tsp paprika
• ¼ tsp cayenne pepper
• 3 cloves garlic
• chopped
• 1 Seville orange
• juice only and 1 lime
• or
• 1 lime
• juice only and ½ grapefruit
• or
• 1 lime
• juice only and 1 Seville orange
• ½ tsp salt
• 450g/1lb ripe tomatoes
• deseeded and finely diced
• ½ red onion
• finely chopped
• 1 clove garlic
• very finely chopped
• 2 green chillis
• deseeded and finely chopped
• ½ Seville orange
• juice only or ½ grapefruit
• 1 tsp sugar
• 4 tbsp chopped fresh coriander
• salt
• freshly ground black pepper
• soft flour tortillas
• 150ml/¼ pint soured cream (optional)
• lime wedges

Directions

• Divide the haddock into four portions.
• To make the marinade
• dry fry the peppercorns
• cumin and coriander seeds over a moderate heat until they turn a shade darker and give off an aroma.
• Tip into a bowl and cool slightly. Grind with the oregano
• turmeric
• paprika and cayenne.
• In a mortar
• mash the garlic to a paste with the salt
• and gradually work in the spices and the citrus juices.
• Smear this mixture over the haddock
• then tip over any left in the mortar.
• Leave to marinate for at least one hour and up to four hours.
• To make the salsa
• mix all the ingredients together
• then taste and adjust seasonings. Chill in the fridge until needed.
• Pre-heat a grill or barbecue.
• Wrap the tortillas in foil and warm through in the oven
• or on the edge of the barbecue.
• Grill the fish
• turning carefully once
• until just cooked through. You can either lay each piece of fish on a warm tortilla
• top with a good dollop of salsa
• and a spoonful of sour cream
• then hand out to your guests. Alternatively (and your friends or family may well prefer the DIY approach) pass the fish
• tortillas
• salsa
• cream and lime wedges around so that everyone can put together their own Yucatan fish tortilla.