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 corn
    2 individual
  • Ling fillet
    600 g, (4x150g) firm white fish fillets
  • ground all spice
    1 tbs, chermoula
  • red onion
    ½ small, thinly sliced
  • baby spinach leaves
    2 cup(s), (60g)
  • snow peas
    100 g, shredded
  • red capsicum
    1 medium, sliced
  • fresh coriander
    ¼ cup(s), leaves
  • fresh red chilli
    1 whole, mild, sliced
  • olive oil
    1 tbs
  • Anchor, VerJuice
    2 tbs
  1. 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.
  2. 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.
  3. 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.
SERVING SUGGESTION: 4 x 40g wholegrain rolls, warmed in oven.TIP: Chermoula is a North African spice blend that includes cumin, paprika, turmeric, cayenne pepper, garlic, onion and coriander. It is available from major supermarkets, delicatessens and specialist spice shops. Verjuice is the juice pressed from unripe grapes. Mild in flavour, it is available from major supermarkets and delicatessens.

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