Ingredients
- 2 corn cobs, husk and silk removed and quartered
- 2 medium tomatoes, diced
- 1 Lebanese cucumber, diced
- 1 avocado, peeled and seeded and diced
- 1 red capsicum, seeded and diced
- 1/2 small red onion, finely chopped
- 1 long red chilli, seeded and finely chopped (optional)
- 2 tablespoons coriander stalks and leaves, chopped
- 2 tablespoons lime juice,
- Lime wedges, to serve
- Olive, or canola oil spray
- 480 gram s snapper fillets (4 x 120 gram firm white boneless fillets specified)
How to Make
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Step 1: Place corn in a microwave-safe bowl with a tablespoon of water AND Microwave, covered, on HIGH (100%) for 4 minutes or until just tender.
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Step 2: In a medium bowl, add tomatoes, cucumber, avocado, capsicum, onion, chilli, coriander and lime juice and mix gently to combine.
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Step 3: Heat a griddle or large non-stick pan on medium-high heat and lightly spray corn with oil then cook on pan, turning frequently, for 5 minutes or until lightly charred; set aside.
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Step 4: Lightly spray fish with oil then cook on grill for 2-3 minutes each side or until brown and cooked through.
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Step 5: Serve fish with corn, salad and lime wedges.
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Step 6: HINTS AND TIPS - Salsa can be made in advance though avocado is best added just before serving. VARIATION -Omit tomatoes, cucumber and coriander and replace with a bunch of sliced asparagus and mint.
We hope you enjoy this recipe!
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