Grilled Fish with Corn Salad

clock 20 minutes + 15 minutes bowl Serves 4


  • 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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  • 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.

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