A fresh take on grilled fish and salad, courtesy of a touch of Lebanon in the ingredients used. You can just about use any protein other than fish with these ingredients, but fish is so tasty and good for you!
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4 SERVINGS
INGREDIENTS:
- 2 corn cobs
- 2 medium tomatoes
- 1 Lebanese cucumber
- 1 avocado
- 1 red capsicum
- ½ small red onion
- 1 long red chilli (optional)
- 2 tablespoons coriander
- 2 limes (half for juice, quartered for serving)
- olive or canola oil spray
- 4 x 120g firm white fish fillets
METHOD:
- Remove husk and silk from corn and cut into quarters, dice tomatoes, cucumber and avocado. Finely chop red onion, remove seeds from chilli and chop finely, remove seeds from capsicum and chop finely, chop coriander and cut lime into quarters
- Place corn in a microwave-safe bowl with a tablespoon of water.
- Microwave, covered, on high (100%) for 4 minutes or until just tender.
- In a medium bowl, add tomatoes, cucumber, avocado, capsicum, onion, chilli, coriander and lime juice. Mix gently to combine.
- Heat a griddle or large non-stick pan on medium-high heat.
- Lightly spray corn with oil then cook on pan, turning frequently, for 5 minutes or until lightly charred; set aside. Lightly spray fish with oil then cook on grill for 2-3 minutes each side or until brown and cooked through.
- Serve fish with corn, salad and lime wedges.
TIP: Salsa can be made in advance though avocado is best added just before serving.
If you’re looking for personalised diet advice, our qualified dietician is here to help. Request a consultation via our contact page here.
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