One more recipe from Jamie Oliver's 'Jamie's America'!!! Originally it's called Redondo Mackerel wraps but I used sea bass that's why I would call it just Redondo wrap. I liked this recipe not just because it was absolutely tasty but also for the story it comes with. In Jamie American Road trip LA episode Jamie Oliver went fishing with a chef called Rigo, who was brought up in a Mexican family that was bound up in the gang culture, he had lost his father, stepfather and uncle to drug crime. But, bravely, he decided to turn his back on such life and train as a chef. Now he's doing a great job, works in the Four Seasons Hotel in LA, has a child and a settled family life. It was amazing to see an example of how determination can help to start afresh! Redondo comes from the Redondo Beach Pier where one morning Jamie and Rigo went fishing but had no luck, so they decided to barbecue the mackerel caught by the fishermen next to them. When I was watching that episode I was more than amazed by very strange and big brown pelicans walking onto the pier.
What we need ( I've changed the original recipe a bit):
For the wrap:
1 ripe avocado, halved and stoned
2 limes
2 small seabass fillets, pinboned
4 small flour tortilla wraps
1 onion
2tbsp olive oil
A few sprigs of fresh parsley
For the salad:
1 green or yellow courgette/ zuchini
2 large spring onions
1 red pepper
1 green chilli
juice of 1 lime or lemon
olive oil
salt and pepper
What we have to do:
1. Clean the fish, season with salt and pepper, put on a grill or a pan and fry for 3-4 min on each side.
2. Put avocado, onion, lime juice and olive oil into a food processor and blend until smooth.
3. For the salad chop all the vegetables, you can shave courgettes into long ribbons, mix it together with lemon juice, olive oil, season with salt and pepper.
4. Take one tortilla, spread a tablespoon of avocado mix, place a piece of fish and on the top put a handful of salad. If you are adventurous add some drops of hot chilli sauce. Enjoy!
