In one skillet or frying pan, heat 1 to 2 tbsp olive oil over medium-high heat; when hot, add the onions and chillies. When onions become transparent, add the tomatoes and their juice. Add salt to taste, reduce heat to medium-low, and cook for a few minutes longer until ingredients are well combined.
In another skillet or frying pan, heat remaining tbsp of olive oil. When oil sizzles, add the fillet tails, shaking the pan well to avoid sticking. As soon as the meat is browned, add the tomato and green onion mixture; cook over high heat, stirring often, for a few minutes to let ingredients meld. Add the lemon juice and coriander, and serve immediately with warm tortillas.
This Recipe is a sample from Henri Lorenzi's fantastic cookbook "Olive Oil: A life in recipes and prose" which is as enjoyable to read as it is to cook from and can be purchased by clicking HERE Fillet Tails can be purchased by clicking HERE
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Really easy Really tasty and definitely worth cooking. Brilliantly tasty and simple By Franc - 18th Jan 2013
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