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Serves: 4
Time: 20 minutes

  • 3 red snapper fillets
  • 150g Merchant Gourmet Camargue red rice
  • 1/2 tbsp Olivo D’oro oil
  • 1 onion, diced
  • 1 tsp ground Achiote seed
  • 4 Roquito® peppers
  • 200g Flaked Almonds
  • 200g CHEFS BRIGADE® tomato concasses
  • 375g mild cheddar cheese
  • 8 wheat flour tortillas
  • flat leaf parsley
  • lime wedges


  1. Grill the fish on an oiled rack for about 5 minutes turning once. When cool, remove the skin and flake the fish into a bowl. Set it aside.
  2. Put the rice in a saucepan and cover with cold water, bring to the boil. Drain, rinse and drain again.
  3. Heat the oil in a saucepan and fry the onion until soft and translucent. Stir in the ground Achiote and the Roquito® and cook for 5 minutes.
  4. Add the rice, stir well, then stir in the fish and almonds. Add the tomatoes, with their juice. Cover over a moderate heat until the juice is absorbed and the rice is tender. Stir in the cheese and remove from the heat.
  5. Warm the tortillas.
  6. Divide the filling among the tortillas and roll them as shown.
  7. Garnish with fresh parsley and serve with lime wedges.