Barbecued fish with chilli cherry tomato and corn salad
2
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Olive oil
2 tsp
Cherry tomatoes
250 g
Corn
2 cob(s), large, kernals removed
Green capsicum
1 medium, finely chopped
Green shallot(s)
2 individual, thinly sliced
Avocado
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
Lime(s)
1 medium, cut into wedges, to serve
Instructions
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.
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