Spiced Snapper With BBQ'd Corn
Recipe: #34030
January 05, 2020
"From our Sunday newspaper The Sunday Times. Times are estimated. NOTE the full recipe titled is Spiced Snapper With Barbecued Corn and Pineapple Salsa."
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.