While making your Elote, you can easily whip these babies up and get them on the barbecue at the same time.
In terms of herbs, you are not at all limited to coriander. Depending on what you wish to serve with your fish (not a bad opening for a food rap song… c’est tragique, I know), you can use parsley, mint, dill, rosemary, oregano etc., but perhaps not all at once in the way of Mr Oliver.
2 pieces of boneless, white fish (e.g. dory, snapper or barramundi)
extra virgin olive oil
pinch dried chilli flakes
½ teaspoon ground coriander
1 ripe, diced tomato
¼ bunch chopped coriander
sea salt and black pepper to taste
Place fish in the centre of a large, square piece of aluminium foil. Pour a good glug of olive oil over each piece of fish, then add the remaining ingredients, distributing these evenly across each piece. Wrap your fish up in the foil fairly tightly, into a sort of envelope.
Be sure to coat your barbecue grill with cooking spray, then cook your fish envelopes on a medium to high heat for about 5 minutes on either side. Don’t despair if you don’t own a barbecue, these are just as yummy when baked. Très healthy!