Spiced Snapper With BBQ'd Corn

Prep Time
Cook Time
Ready In

"From our Sunday newspaper The Sunday Times. Times are estimated. NOTE the full recipe titled is Spiced Snapper With Barbecued Corn and Pineapple Salsa."

Original recipe yields 4 servings


  • Serving Size: 1 (423.3 g)
  • Calories 391.8
  • Total Fat - 14.9 g
  • Saturated Fat - 3.2 g
  • Cholesterol - 98.9 mg
  • Sodium - 140.1 mg
  • Total Carbohydrate - 35.6 g
  • Dietary Fiber - 5.4 g
  • Sugars - 17.5 g
  • Protein - 33.7 g
  • Calcium - 46.7 mg
  • Iron - 2.4 mg
  • Vitamin C - 92.3 mg
  • Thiamin - 0.4 mg

Step 1

Place corn in a large saucepan and cover with cold water and bring to the boil over high heat and then reduce heat to medium and simmer for 5 minutes and then drain and set aside for 5 minutes or until cool enough to handle and then cut corn into 2.5cm-thick rounds.

Step 2

Meanwhile, make Pineapple Salsa: place pineapple, onion, capsicum, chilli and lemon juice in a glass or ceramic bowl and stir to combine and then cover and set aside.

Step 3

Combine turmeric, curry powder and oil in a small bowl and place the fish on a large plate and brush both sides of each fish fillet with turmeric mixture.

Step 4

Heat a barbecue hotplate or frying pan on medium-high heat and cook fish, skin-side down, for 3 minutes and then turn and cook for a further 3 minutes or until browned and just cooked through and then transfer to a plate and cover loosely with foil to keep warm.

Step 5

Add corn and lemon quarters to barbecue hotplate and cook, turning, for 3 minutes or until golden and just starting to char.

Step 6

Place fish on serving plates and top with pineapple salsa and serve with corn, charred lemons and steamed rice.

Tips & Variations

No special items needed.