Spiced fillets of flounder in warm tortillas with a fresh coriander and tomato salsa - Rick Stein

"I've chosen this dish because it's perfect for the al fresco barbeque season, full of exciting summer flavours. Use a non-stick pan for the fish and pop the tortillas straight on the grill bars to lightly toast. I like to serve bowls of the fish, mayo, salsa and tortillas in the middle of the table and let friends fill their own wraps, perfect!"

July's recipe of the month is chosen by Mark Puckey, head lecturer at Padstow Seafood School.

© Rick Stein's Seafood, courtesy of BBC Books, first published in 2001.

Serves 4

450g (1 lb) skinned flounder fillets

8 flour tortillas

9 tablespoons Mayonnaise (see basics below)

For the marinade:

1 teaspoon ground cumin

1 teaspoon hot paprika

2 garlic cloves, crushed

Juice of 1 lemon (about 3 tablespoons)

Maldon sea salt flakes and freshly ground black pepper

For the fresh coriander and tomato salsa:

4 vine-ripened tomatoes, seeded and diced

1 small red onion, finely chopped

2 tablespoons chopped coriander

2 medium-hot red Dutch chillies, deseeded and finely chopped

Method

For the marinade, mix the ground cumin, paprika, garlic, 2 tablespoons of the lemon juice and some salt and pepper together in a shallow dish.  Add the flounder fillets, turn them over once or twice and leave them to marinate at room temperature for 20 minutes.

Pre-heat the grill to high.  Lift the flounder fillets out of the marinade and put them on to a lightly oiled baking tray or the rack of the grill pan.  Mix all the ingredients for the salsa together in a small bowl with the rest of the lemon juice and ½ teaspoon salt.  Spoon the mayonnaise into another bowl.

Grill the flounder fillets for 3 - 4 minutes on one side only.  Meanwhile, lightly toast the tortillas, one at a time, in a dry hot frying pan for about 15 seconds on each side.  Wrap in a napkin and keep warm.

When the fish is cooked, break it into large flakes and pile it into a warmed serving bowl. Take the grilled fish, salsa, tortillas and mayonnaise to the table and leave everyone to fill their own tortillas.

BASICS

Mayonnaise

This recipe includes instructions for making mayonnaise in the liquidizer or by hand.  It is lighter when made mechanically because the process uses a whole egg and is very quick.  You can use either sunflower oil, olive oil or a mixture of the two if you prefer.  It will keep in the fridge for up to 1 week.

Makes 300 ml (10 fl oz)

1 egg or 2 egg yolks

2 teaspoons white wine vinegar

½  teaspoon salt

300 ml (10 fl oz) sunflower oil or olive oil

To Make the Mayonnaise by hand:

Make sure all the ingredients are at room temperature before you start.  Put the egg yolks, vinegar and salt into a mixing bowl and then rest the bowl on a cloth to stop it slipping.  Lightly whisk to break the yolks.

Using a wire whisk, beat the oil into the egg mixture a few drops at a time until you have incorporated it all. (Once you have added the same volume of oil as the original mixture of egg yolks and vinegar, you can add the oil a little more quickly). 

To Make the Mayonnaise in a machine:

Put the whole egg, vinegar and salt into a liquidizer or food processor.  Turn on the machine and then slowly add the oil through the hole in the lid until you have a thick emulsion.

( Last Updated: 15-09-2011 )