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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

1 - 6
PersonalPoints™ per serving
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 individual, 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.