Mexican spiced fish with corn and avocado salsa
500 g, (2 800g cobs, husks removed)
600 g, or other firm fillets (4x150g)
reduced-salt taco seasoning mix
1 x 3 second spray(s)
½ medium, stone removed, coarsely chopped
1 small, coarsely chopped
1 small, finely chopped
⅓ cup(s), coarsely chopped
- Heat a chargrill or barbecue to medium heat. Spray corn with olive oil. Cook corn cobs, turning occasionally, for 10 minutes or until tender.
- Meanwhile, toss fish in taco seasoning to coat evenly. Cook fish on oiled chargrill or barbecue for 2–3 minutes each side or until cooked through.
- Remove kernels from corn cobs. Place corn kernels in a medium bowl with avocado, tomato, onion, coriander and juice. Toss to combine. Serve fish topped with salsa.