Grilled Fish with Corn Salad

Name: Grilled Fish with Corn Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 3 corn cobs, husks and silk removed; 1 ½ Tbsp vegetable or olive oil; 1 avocado, roughly chopped; 250g cherry tomatoes, halved; 2 Tbsp lemon juice; Salt, to season; Pepper, to season; 4 150g white fish fillets; 4 tortillas; Lemon wedges, to serve

20 minutes + 15 minutes

Serves 4

Summer Fish Corn Tomatoes Tortillas Lunch Dinner Dairy Free Low Sugar

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Ingredients

3 corn cobs, husks and silk removed
1 ½ Tbsp vegetable or olive oil
1 avocado, roughly chopped
250g cherry tomatoes, halved
2 Tbsp lemon juice
Salt, to season
Pepper, to season
4 150g white fish fillets
4 tortillas
Lemon wedges, to serve

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How to Tell When Fish is Cooked

Method

1. Heat a barbecue or grill pan over a high heat. Rub corn with 2 teaspoons of the oil. Cook corn, turning, for 10 minutes or until outside is tender.
2. Using a sharp knife, remove corn kernels from the cobs. Place corn kernels, avocado, tomatoes, lemon juice and 2 teaspoons of the remaining oil in a bowl. Toss to combine and season with salt and pepper.
3. Drizzle fish with remaining oil and season. Cook fish in grill pan or barbecue for 2 minutes each side or until cooked.
4. Wrap tortillas in tinfoil. Place them on the barbecue to warm for 1 minute. Serve corn salad topped with fish, and warm torillas and lemon wedges on the side.
Tip: You could replace fish with chicken or beef rump steak. For a vegetarian option, omit the fish and serve with hard-boiled eggs instead.