Chermoula grilled fish with corn salad
- Total Time
Try this grilled fish and corn salsa for a taste of North Africa in the comfort of your own home!
fresh corn2 individual
Ling fillet600 g, (4x150g) firm white fish fillets
ground all spice1 tbs, chermoula
red onion½ small, thinly sliced
baby spinach leaves2 cup(s), (60g)
snow peas100 g, shredded
red capsicum1 medium, sliced
fresh coriander¼ cup(s), leaves
fresh red chilli1 whole, mild, sliced
olive oil1 tbs
Anchor, VerJuice2 tbs
- Heat barbecue or chargrill pan over high heat. Lightly spray corn with oil and cook for 5–7 minutes, turning occasionally, or until cooked and a little charred.
- Meanwhile, lightly spray fish with oil and sprinkle with chermoula. Cook fish for 5 minutes, turning once, or until lightly browned and cooked. Remove pan from heat and cover with foil to keep fish warm.
- Using a sharp knife, remove corn kernels from cobs. Combine corn kernels, red onion, spinach, snow peas, capsicum, coriander, chilli, oil and verjuice in a salad bowl. Season with salt and freshly ground black pepper and serve with chermoula grilled fish.