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.
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