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Photo of Chermoula grilled fish with corn salad by WW

Chermoula grilled fish with corn salad

2
Points
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate
Try this grilled fish and corn salsa for a taste of North Africa in the comfort of your own home!

Ingredients

Corn

2 cob(s), large, cobs

Skinless white fish

600 g, (4x150g) firm variety

Ground all spice

1 tbs, chermoula

Red onion

½ small, thinly sliced

Baby spinach leaves

2 cup(s)

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

Apple cider vinegar

2 tbs, or ver juice

Oil spray

2 x 3 second spray(s)

Instructions

  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.

Notes

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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