Name: Fish with grilled corn salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 4 x 200g boneless white fish fillets; 2 tablespoon soy sauce; 2 corn cobs (500g), silk and husks removed; 250 gram cherry tomatoes, halved; 1 small red onion (100g), sliced thinly; 1 fresh small red thai chilli, sliced thinly; 2 medium avocados (500g), chopped coarsely; 1/4 cup coarsely chopped fresh coriander; 1/3 cup (80ml) lime juice; 1 clove garlic, crushed; 1 tablespoon olive oil

Ingredients

4 x 200g boneless white fish fillets

2 tablespoon soy sauce

2 corn cobs (500g), silk and husks removed

250 gram cherry tomatoes, halved

1 small red onion (100g), sliced thinly

1 fresh small red thai chilli, sliced thinly

2 medium avocados (500g), chopped coarsely

1/4 cup coarsely chopped fresh coriander

1/3 cup (80ml) lime juice

1 clove garlic, crushed

1 tablespoon olive oil

Method

1.To make grilled corn salad; cook corn on heated oiled grill plate (or grill or barbecue) until browned and just tender; cool 10 minutes. Using sharp knife, remove kernels from cob; combine in medium bowl with remaining ingredients.

2.Brush fish with sauce; cook fish on heated oiled grill plate (or grill or barbecue) until cooked as desired.

3.Serve fish with corn salad.

Women's Weekly Food