Chilli Lime Fish with Corn Salsa Salad
There's nothing like a Chili Lime Fish recipe to spice up your Christmas.
Ingredients
- 1/4 cup olive oil
- 1 fresh green chilli, seeded, finely chopped
- 720 grams skinless white fish fillets, boneless
- 2 sweetcorn, husks removed
- 6 radishes, thinly sliced
- 45 grams snow pea sprouts, trimmed
- 1 spring onion, thinly sliced
- 1/4 cup coriander leaves
- 1 tablespoons lime or lemon juice
- 1 tablespoons white balsamic vinegar or white wine vinegar
- 1 pinch salt and pepper
- 1 medium avocado, sliced
- 1 clove garlic, thinly sliced
- 1/4 cup olive oil
- 1 fresh green chilli, seeded, finely chopped
- 720 grams skinless white fish fillets, boneless
- 2 sweetcorn, husks removed
- 6 radishes, thinly sliced
- 45 grams snow pea sprouts, trimmed
- 1 spring onion, thinly sliced
- 1/4 cup coriander leaves
- 1 tablespoons lime or lemon juice
- 1 tablespoons white balsamic vinegar or white wine vinegar
- 1 pinch salt and pepper
- 1 medium avocado, sliced
- 1 clove garlic, thinly sliced
- Step 1 of 6In a large bowl, combine 2 tablespoons of the oil with garlic, chilli and zest. Add the fish and turn to coat, then set aside.
- Step 2 of 6Brush 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.
- Step 3 of 6Place radish, sprouts, onion and coriander in a bowl of iced water to crisp.
- Step 4 of 6Cut 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.
- Step 5 of 6Line 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.
- Step 6 of 6Serve fish with corn salsa salad, avocado and lime wedges.
Method
- Step 1 of 6In a large bowl, combine 2 tablespoons of the oil with garlic, chilli and zest. Add the fish and turn to coat, then set aside.
- Step 2 of 6Brush 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.
- Step 3 of 6Place radish, sprouts, onion and coriander in a bowl of iced water to crisp.
- Step 4 of 6Cut 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.
- Step 5 of 6Line 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.
- Step 6 of 6Serve fish with corn salsa salad, avocado and lime wedges.
Nutrition per serving
2342 Kilojoules
Protein41 grams
Fat37 grams
Carbs13 grams
Sugars8 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 6In a large bowl, combine 2 tablespoons of the oil with garlic, chilli and zest. Add the fish and turn to coat, then set aside.
- Step 2 of 6Brush 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.
- Step 3 of 6Place radish, sprouts, onion and coriander in a bowl of iced water to crisp.
- Step 4 of 6Cut 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.
- Step 5 of 6Line 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.
- Step 6 of 6Serve fish with corn salsa salad, avocado and lime wedges.