Yummy & Healthy Sunday Recipe: Piri-Piri Fish with Charred Corn Salad

Turn up the heat on the barbecue and enjoy this winning fish dinner, ready in just 30 minutes.

0:15 Prep | 0:15 Cook | 4 Servings | Capable cooks

INGREDIENTS

2 teaspoons finely grated lime rind

2 teaspoons smoked paprika

1/2-1 teaspoons dried red chilli flakes, to taste

4 x 150g firm white fish fillets

3 sweet corn cobs, husk and silks removed

2 limes, halved

250g cherry tomatoes, halved

150g snow peas, sliced

1/2 avocado, chopped

2 cups picked watercress sprigs

1/2 cup fresh coriander leaves

2 teaspoons fresh lime juice

METHOD

Step 1

Combine the rind, paprika and chilli flakes in a small bowl. Sprinkle the spice mixture evenly over the fish fillets.

Step 2

Preheat a barbecue grill and flat plate on medium-high. Spray the corn, limes and fish lightly with olive oil. Cook the corn on the grill, turning, for 8 minutes or until lightly charred and tender. Cool slightly. Cut kernels from cobs.

Step 3

Combine the tomato, snow pea, avocado, watercress, coriander, corn kernels and lime juice in a large bowl.

Step 4

Cook the fish on the flat plate, turning, for 2-3 minutes each side or until just cooked through. Transfer to a plate. Cook the lime halves on the grill, flesh side down, for 1 minute or until charred. Serve the fish with the corn salad and charred lime to squeeze over the fish.

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Recipe by Chissy Freer for Taste Magazine.