Chilli Lime Fish with Corn Salsa Salad

clock 20 minutes + 15 minutes bowl Serves 4


  • 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
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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.

  • 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.

  • 3. Place radish, sprouts, onion and coriander in a bowl of iced water to crisp.

  • 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.

  • 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.

  • 6. Serve fish with corn salsa salad, avocado and lime wedges.


  • • Energy 2342Kj • Protein 41g • Total Fat 37g • Saturated Fat 6g • Carbohydrates 13g • Sugars 8g • Sodium 126mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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