Spiced fish with chargrilled corn salad

Spiced fish with chargrilled corn salad

By
From
What's for Dinner?
Serves
4
Prep
30 mins
Cooking time
20 mins
Photographer
Gorta Yuuki

Ingredients

Quantity Ingredient
1 tablespoon smoked paprika
1 tablespoon olive oil
salt and freshly ground black pepper
4 x 200g firm white fish fillets

Chargrilled corn salad

Quantity Ingredient
2 corn cobs, husks removed
olive oil, for cooking
salt and freshly ground black pepper
1 small red chilli, seeded and diced
100g baby spinach leaves
coriander leaves
1/2 red onion, thinly sliced
2 tablespoons lime juice

Method

  1. Heat a barbecue grill until hot.
  2. To prepare the salad, rinse the corn cobs briefly to ensure that all the silky husks have been removed. Brush all over with oil and then sprinkle with the salt and black pepper. Cook the cobs for 10 minutes, turning often. Remove from the heat and leave to cool.
  3. Using a sharp knife, slice the corn kernels away from the cobs. Place the corn in a bowl along with the chilli, spinach leaves, coriander, red onion, lime juice and 40 ml olive oil. Season with salt and pepper and mix to combine.
  4. When ready to cook the fish, mix the paprika with the oil and season with the salt and pepper. Brush over the fish fillets and cook for 3–4 minutes on each side, depending on the thickness of the fish.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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