- You’ll want to make the salsa first, giving it a little time for the full flavour to develop so in a small pan or skillet, heat a tablespoon of olive oil and add the garlic, the chilli and the whole green tomato, turning to coat everything evenly in the oil before roasting in a medium oven until everything is browned and slightly softened.
- This will take about ten to fifteen minutes (this stage could also be done on a barbecue, the end result is to have a charred skin and softened flesh).
- Allow everything to cool and then peel the skins from the garlic and the chilli. Cut the green tomato into wedges and set-aside until later.
- In a mortar and pestle (or small food processor) grind the coriander stalks, the garlic and the chilli with a little sea salt until you have a thick green aromatic paste.
- Add the lime juice, the spring onion and the coriander leaves to this and mix well without losing any of the texture of what you have just added.
- To crumb the fish, set out three bowls. One with the flour, one with the beaten egg and one with the tortilla crumbs.
- Pass the pieces of fish through these in that order making sure that each coating is even but not excessive. The flour will stick to the fish, the egg to the flour and the crumb to the egg.
- Put the crumbed fish pieces back into the refrigerator for a half an hour, or overnight, to chill, firm up and to allow the crumb coating to set before cooking.
To finish, wrap the soft corn tortillas in foil and place in a medium-low oven to warm through, they will only need a couple of minutes while the fish cooks which you will do in a skillet with a little sizzling butter until golden brown and crispy all over.
Season the fish with a little sea salt after it has been cooked.
Take the warm corn tortillas from the oven, spread with a spoonful of guacamole, add a piece of fish, some roast green tomato, a spoonful of salsa and then finish with the finely shredded lettuce.