Introducing Barbecued Ling with Avocado, Lime, Chilli & Mojo Verde! This delightful dish, created by Mitch Tonks, is not only simple to prepare but also bursting with incredible flavours that are perfect for serving in your garden during the summer.

When it comes to sustainable fish options, British-caught Ling is an excellent alternative to cod or haddock. Its brilliant white flesh offers a firm texture while maintaining a beautifully balanced lightness, making it an ideal choice for your barbecue.

This recipe showcases the barbecued ling, which is accompanied by a bed of chopped avocado mixed with lime juice, cumin, chilli, coriander, and fresh mint, giving a refreshing and vibrant touch to the dish.

The Ling is crowned with a brilliantly punchy green sauce known as Mojo Verde. This zesty sauce is made from spring onions, ample lime juice, a pinch of salt, white wine vinegar, garlic, fresh mint, and coriander, creating an explosion of flavours that complements the Ling perfectly.

Everything is wrapped in a lightly toasted tortilla, resulting in a handheld taste of heaven. Alternatively, you have the option to flake the Ling and use it to create mouthwatering fish tacos. Either way it's an absolute delight!


  • 1
    Ling fillet
  • A handfull
    Fresh coriander
  • 2
  • A pinch
  • 2
    Green chillies
  • A handful
    Fresh Mint
  • 1
    Red onion, sliced
  • A bunch
    Spring onions
  • A drizzle
    Olive oil
  • 2
  • A pinch


  • Mash the avocado with lime juice, cumin and salt, make it nice and creamy, add oil if needed then stir in some red onion and chilli. Rub the fish with oil and grill. 

    To make the sauce, simply blitz together the coriander, mint, lime juice, oil, spring onions (including the green part) and chillis until you have a smooth sauce. Toast the tortilla, spread with avocado, top with the fish, and then drizzle over the mojo verde - you could also cut the fish and make small tacos. 

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