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Photo of Chermoula grilled fish with corn salad by WW

Chermoula grilled fish with corn salad

Total Time
30 min
20 min
10 min
Try this grilled fish and corn salsa for a taste of North Africa in the comfort of your own home!



2 cob(s), large, cobs

Skinless white fish, raw

600 g, (4x150g) firm variety

Ground allspice

1 tbs, chermoula

Red onion

½ small, thinly sliced

Baby spinach

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)


  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.


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.