SERVES 4 PREP AND COOK TIME 15 MINUTES
1 lime 4 x 200g firm white fish fillets 1 teaspoon dried chilli flakes 1 clove garlic, crushed 2 tablespoons extra virgin olive oil 500g cherry truss tomatoes 2 tablespoons tequila 2 tablespoons extra virgin olive oil, extra 1 tablespoon caster sugar 450g packet microwave white long grain rice 2 cups loosely packed fresh coriander leaves
1 Heat an oiled grill plate (or grill or barbecue). Preheat grill.
2 Cut lime rind into thin strips; squeeze juice from lime. Combine rind, fish, chilli, garlic and oil in a large bowl; season. Cook fish on grill plate for about 3 minutes on each side or until cooked through.
3 Meanwhile, grill tomatoes until just beginning to split.
4 Combine lime juice, tequila, extra oil and sugar in a medium bowl; season to taste with sea salt flakes and freshly ground black pepper.
5 Microwave rice according to packet directions.
6 Serve the fish with rice; top with the tomatoes, coriander and tequila mixture. Accompany with lime wedges and a green leafy salad, if desired. Not suitable to freeze or microwave.