Name: Paprika fish with corn avocado salsa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Cuisine: mexican
Ingredients: 2 corn cobs, husks and silk removed; 18.20 gm olive oil; 5.00 gm sweet paprika; 40.00 ml plain flour; 1 ripe avocado, stoned, peeled, coarsely chopped; 200g pkt cherry tomatoes, coarsely chopped; 1 red birdseye chilli, seeded, chopped; 21.00 gm lime juice; 250.00 ml coriander leaves; 4 (about 600g) white fish fillets (such as basa or blue grenadier)

Paprika fish with corn avocado salsa

0 Likes

Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Transform fish with zesty paprika and top with flavorful corn avocado salsa for a delicious Mexican twist.

Ingredients:

2 corn cobs, husks and silk removed
18.20 gm olive oil
5.00 gm sweet paprika
40.00 ml plain flour
1 ripe avocado, stoned, peeled, coarsely chopped
200g pkt cherry tomatoes, coarsely chopped
1 red birdseye chilli, seeded, chopped
21.00 gm lime juice
250.00 ml coriander leaves
4 (about 600g) white fish fillets (such as basa or blue grenadier)

Instructions:

Brush corn cobs with oil and sprinkle evenly with half of the paprika. Cook over high heat in a large frying pan, turning occasionally, for 8 minutes or until tender. Transfer to a plate to cool slightly.
In a large plate, mix the flour and remaining paprika. Season with a pinch of salt and pepper. Coat the fish fillets lightly with the flour mixture.
Drizzle the remaining oil into the frying pan. Sear the fish for 2 minutes on each side, or until perfectly cooked.
With a sharp knife, slice along each corn cob to release the kernels. Combine corn kernels in a bowl with avocado, tomato, chili, lime juice, and coriander. Mix well. Serve on a plate and add fish on top. Enjoy!

We use cookies

Similar Recipes

Mexican mushroom tacos with lime-spiked avo recipe

Gluten-free paprika fish with broccoli tabouleh

Paprika rubbed steak/fish with roast pumpkin salad

Beer Batter Fish Made Great