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!