The fillings should be done sort of backwards, with the fish last ...
First, a salsa of sorts. Take a green pepper, tomato, onion, garlic, ginger and chilli, and blend the lot.
Sieve it. Shake the sieve to release more liquid; the more the better. The salsa should be quite dry, but the liquid is important.
The released liquid should be joined by a good squeeze of lime juice.
Drop the fish in - I used Pollock, a white Atlantic fish, filleted and cut into small chucks. Allow the fish to marinate for a good hour.
I also made up a Holy Guacamole. Holy? Indeed, it's so pure - just the avocado, blended well.
Back to the fish ...
In a hot skillet and a good amount of coconut oil, fry off the fish and some prawns. The liquid should have been drained, but some in the pan is not a bad thing - it will evaporate and add to the flavour.
While in the pan, sprinkle over some paprika, cayenne pepper and a little black pepper. See! No need to flour the fish. No need at all.
Once cooked, fish in a bowl, garnished with fresh coriander and a slice of lime, lettuce on a plate and the salsa and guac alongside.
