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

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Spice up fish with paprika, serve with corn avocado salsa. Enjoy a Mexican twist on seafood!

Ingredients:

2 corn cobs, husks and silk removed
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:

Coat corn cobs in oil and generously sprinkle with half the paprika. Sear in a large frying pan over high heat, turning occasionally, for 8 minutes until tender. Place on a plate to cool slightly.
In a large plate, mix the flour and the rest of the paprika. Season with salt and pepper. Lightly coat the fish fillets in the flour mixture.
Drizzle the remaining oil into the frying pan and sear the fish for 2 minutes on each side, or until perfectly cooked.
Slice the kernels off each corn cob using a small knife. Combine them in a bowl with avocado, tomato, chili, lime juice, and coriander. Mix well. Transfer to a serving plate and add fish on top before serving.

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