This is the recipe I get asked for the most, I think it is the colours of the ingredients that make them look so appealing but they taste great too. We normally have these on a Monday evening as the are so quick to prepare after a day back at work. WINE PAIRINGS: A light grape but it has has enough acidity to go with any meaty fish.

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To Serve



  • 1 skinless cod loin.

  • Juice of 1 lime

  • 2 tsp. chilli powder

  • 1 tsp. paprika 

  • 1/2 tsp. ground cumin

  • 1/2 tsp. cayenne pepper

Baja Sauce

  • 1 jalapeno pepper, sliced

  • 2 tablespoons diced onion

  • 1 cup mayonnaise

  • 1 tablespoon vinegar

  • 1/4 teaspoon cracked black pepper

  • 1/4 teaspoon garlic powder

  • Tortilla

  • Chopped coriander

  • Avocado

  • Rocket leaves


Hints & Tips

1. Rub the cod with the lime, chilli, paprika, cumin and cayenne and let it rest for 20 minutes.

2. Meanwhile combine all baja sauce ingredients apart from the mayonnaise and vinegar in a food processor and blitz for 20 seconds. Then stir into the mayo and add the vinegar.

3. Cook the fish either in the Roccbox, on a plancha or in a frying pan for about 7 minutes baste with lime juice.

4. Warm the tortilla as per instructions.

5. When cooked, break up the cod and assemble the tortillas, rocket coriander and avo, and drizzle with the baja sauce.


Hake is equally as good in this dish, make sure whichever fish you choose it isnt over cooked, it wants to be moist not dry.

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