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Grilled snapper with spicy sweetcorn salsa
Grilled snapper with spicy sweetcorn salsa
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
"Secret stalk-worthy corn recipe from the cob!"
Ingredients:
  • 500g corn cob
  • 400g can chickpeas, drained, rinsed
  • 1 large avocado, peeled, finely diced
  • 1/2 small red onion, finely chopped
  • 1 small red capsicum, diced
  • 1 long green chilli, thinly sliced (see tip)
  • 40.00 ml finely chopped fresh coriander leaves
  • 65.63 gm lime juice
  • 56.88 gm olive oil
  • 4 (150g each) snapper fish fillets, halved
  • Fresh coriander leaves, to serve
Instructions:
  • Lay the corn on a microwave-safe plate and seal with plastic wrap. Microwave on high for 5 minutes. Submerge in a bowl of ice water.
  • In a big bowl, mix chickpeas, avocado, onion, capsicum, chili, and chopped coriander. Drain corn and remove kernels on a chopping board. Add corn kernels to the chickpea mixture.
  • In a bowl, combine 2 tablespoons of lime juice, 2 tablespoons of olive oil, salt, and pepper. Whisk until well mixed. Drizzle over the chickpea mixture and gently toss to combine.
  • In a large nonstick frying pan over medium-high heat, heat the remaining oil. Season the fish with salt and pepper, then cook in batches for 2 minutes on each side until cooked through. Transfer the cooked fish to a plate and drizzle with the remaining lime juice.
  • Divide the fish among plates. Spoon salsa over the fish and sprinkle with fresh coriander. Enjoy your meal!

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