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Piri piri fish with charred corn salad
Piri piri fish with charred corn salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
"Fire up the grill for a quick and delicious fish dish in 30 minutes."
Ingredients:
  • 2 tsp finely grated lime rind
  • 5.00 gm smoked paprika
  • 1/2-1 tspdried red chilli flakes, to taste
  • 4 x 150g firm white fish fillets
  • 3 sweet corn cobs, husk and silks removed
  • 2 limes, halved
  • 150g snow peas, sliced
  • 1/2 avocado, chopped
  • 500.00 ml picked watercress sprigs
  • 125.00 ml fresh coriander leaves
  • 10.60 gm fresh lime juice
Instructions:
  • Mix together the rind, paprika, and chili flakes in a small bowl, then evenly sprinkle the spicy mixture over the fish fillets.
  • Preheat the barbecue grill and flat plate to medium-high heat. Lightly spray olive oil on the corn, limes, and fish. Grill the corn for 8 minutes, turning occasionally, until charred and tender. Allow to cool slightly before cutting the kernels off the cobs.
  • In a large bowl, toss together the tomato, snow pea, avocado, watercress, coriander, corn kernels, and lime juice for a vibrant and fresh salad.
  • Cook the fish on the flat plate for 2-3 minutes on each side until just cooked through. Transfer to a plate. Grill the lime halves, flesh side down, for 1 minute or until charred. Serve the fish with the corn salad and squeeze the charred lime over the top.

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