Barbecued fish with chilli cherry tomato and corn salad
2 individual, kernals removed
1 medium, finely chopped
2 individual, thinly sliced
1 large, chopped
fresh red chilli
1 whole, deseeded, finely chopped
1 tbs, leaves, finely chopped
reduced-salt taco seasoning mix
1 medium, cut into wedges, to serve
- Heat half the oil in a large non-stick frying pan over medium heat. Cook tomatoes, corn, capsicum, shallots and chilli, stirring, for 5 minutes or until tomatoes start to soften. Transfer to a bowl. Cool for 5 minutes. Add avocado and coriander. Season with salt and pepper and toss to combine.
- Meanwhile, heat remaining oil in cleaned pan over medium-high heat. Sprinkle fish with seasoning. Cook for 2–3 minutes each side or until just cooked through.
- Serve fish and salad with lime wedges.