Chilli Lime Fish with Corn Salsa Salad

Ingredients
- 1/4 cup olive oil, plus 1 Tbsp extra
- 1 clove garlic, thinly sliced
- 1 fresh green chilli, seeded, finely chopped
- 1 tsp lime or lemon zest, finely grated, plus 1 lime, cut into wedges, to serve
- 4 x 180g boneless, skinless white fish fillets
- 2 corn cobs, husks removed
- 6 radishes, thinly sliced
- 45g snow pea sprouts, trimmed
- 1 spring onion, thinly sliced
- 1/4 cup coriander leaves
- 1 Tbsp lime or lemon juice
- 1 Tbsp white balsamic vinegar or white wine vinegar
- Salt and pepper, to season
- 1 medium avocado, sliced, to serve
Method
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1. In a large bowl, combine 2 tablespoons of the oil with garlic, chilli and zest. Add the fish and turn to coat, then set aside.
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2. Brush corn with remaining oil. Cook on a heated grill plate for 8 minutes, turning every 2 minutes, until corn is lightly charred. Set aside to cool.
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3. Place radish, sprouts, onion and coriander in a bowl of iced water to crisp.
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4. Cut kernels from cooled cobs. Place in a large bowl with juice, vinegar and the extra oil. Remove radish mixture from water with a slotted spoon and drain well. Add to the corn mixture. Season to taste, then toss gently to combine.
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5. Line the grill plate with baking paper making sure the paper doesn't extend over the edge. Cook the fish on the heated plate for 2 minutes each side or until just cooked.
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6. Serve fish with corn salsa salad, avocado and lime wedges.
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PER SERVE
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• Energy 2342Kj • Protein 41g • Total Fat 37g • Saturated Fat 6g • Carbohydrates 13g • Sugars 8g • Sodium 126mg
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Dietary and nutritional info supplied by NZ Nutrition Foundation.