Chermoula grilled fish with corn salad
2
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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, 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)
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.
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