Yummy & Healthy Sunday Recipe: Piri-Piri Fish with Charred Corn SaladJanuary 28 2018
Turn up the heat on the barbecue and enjoy this winning fish dinner, ready in just 30 minutes.
0:15 Prep | 0:15 Cook | 4 Servings | Capable cooks
2 teaspoons finely grated lime rind
2 teaspoons smoked paprika
1/2-1 teaspoons dried red chilli flakes, to taste
4 x 150g firm white fish fillets
3 sweet corn cobs, husk and silks removed
2 limes, halved
250g cherry tomatoes, halved
150g snow peas, sliced
1/2 avocado, chopped
2 cups picked watercress sprigs
1/2 cup fresh coriander leaves
2 teaspoons fresh lime juice
Combine the rind, paprika and chilli flakes in a small bowl. Sprinkle the spice mixture evenly over the fish fillets.
Preheat a barbecue grill and flat plate on medium-high. Spray the corn, limes and fish lightly with olive oil. Cook the corn on the grill, turning, for 8 minutes or until lightly charred and tender. Cool slightly. Cut kernels from cobs.
Combine the tomato, snow pea, avocado, watercress, coriander, corn kernels and lime juice in a large bowl.
Cook the fish on the flat plate, turning, for 2-3 minutes each side or until just cooked through. Transfer to a plate. Cook the lime halves on the grill, flesh side down, for 1 minute or until charred. Serve the fish with the corn salad and charred lime to squeeze over the fish.
Recipe by Chissy Freer for Taste Magazine.