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Photo of Barbecued fish with chilli cherry tomato and corn salad by WW

Barbecued fish with chilli cherry tomato and corn salad

Total Time
30 min
15 min
15 min
Put a Mexican spin on your next fish meal by sprinkling taco seasoning on your BBQ fish, and creating a tasty corn and tomato salad.


Olive oil

2 tsp

Cherry tomatoes

250 g


2 cob(s), large, kernals removed

Green capsicum

1 medium, finely chopped

Green shallot(s)

2 individual, thinly sliced


1 large, chopped

Fresh red chilli

1 whole, deseeded, finely chopped

Fresh coriander

1 tbs, leaves, finely chopped

Ling, raw

600 g

Reduced-salt taco seasoning mix

1 tbs


1 medium, cut into wedges, to serve


  1. 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.
  2. 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.
  3. Serve fish and salad with lime wedges.


SERVING SUGGESTION: Baby spinach leaves.TIP: You can use any firm white fish fillets for this recipe, such as ling, blue-eye trevalla, snapper or flathead. In Winter: Swap fresh corn for 1 cup (200g) drained canned corn kernels, and tomatoes for 400g can cherry tomatoes (added after cooking shallots and chilli for 1 minute). Omit avocado and serve sauce hot.