Fish with corn and lime salsa

Name: Fish with corn and lime salsa
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Modern Australian
Ingredients: 165 g Canned corn kernels, rinsed and drained rinsed (1 x 310g can); 1 medium Red capsicum finely chopped; 1 medium Green capsicum finely chopped; 1 small Red onion finely chopped; 2 tbs Lime juice; 1 tsp Olive oil; 0.333 cup(s) Fresh coriander coarsely chopped; 600 g Ling, raw or other firm white fish, (4x150g); 20 g Rocket; 1 medium Lime(s) cut into wedges; 1 x 3 second spray(s) Oil spray

Points® value

Total Time

25 min

Prep

15 min

Cook

10 min

Serves

Difficulty

Moderate

A simple salsa and a chargrilled fish fillet combine to create a great taste of summer.

Ingredients

Canned corn kernels, rinsed and drained

165 g, rinsed (1 x 310g can)

Red capsicum

1 medium, finely chopped

Green capsicum

1 medium, finely chopped

Red onion

1 small, finely chopped

Lime juice

2 tbs

Olive oil

1 tsp

Fresh coriander

⅓ cup(s), coarsely chopped

Ling, raw

600 g, or other firm white fish, (4x150g)

Rocket

20 g

Lime(s)

1 medium, cut into wedges

Oil spray

1 x 3 second spray(s)

Instructions

Place corn, capsicum, onion, juice, oil and coriander in a medium bowl. Season with salt and freshly ground black pepper. Stir to combine.
Heat an oil-sprayed chargrill or barbecue over medium-high heat. Cook fish for 3–4 minutes each side or until just cooked through.
Arrange rocket and fish on serving plates. Top with salsa and serve with a lime wedge.

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Fish with corn and lime salsa

Ingredients

Instructions

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