Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 04/01/2025. See terms.
Join now
Photo of Barbecued fish with chilli cherry tomato and corn salad by WW

Barbecued fish with chilli cherry tomato and corn salad

2
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
Put a Mexican spin on your next fish meal by sprinkling taco seasoning on your BBQ fish, and creating a tasty corn and tomato salad.

Ingredients

Olive oil

2 tsp

Cherry tomatoes

250 g

Corn

2 cob(s), large, kernals removed

Green capsicum

1 medium, finely chopped

Green shallot(s)

2 individual, thinly sliced

Avocado

1 large, chopped

Fresh red chilli

1 whole, deseeded, finely chopped

Fresh coriander

1 tbs, leaves, finely chopped

Ling, raw

600 g

Reduced-salt taco seasoning mix

1 tbs

Lime(s)

1 medium, cut into wedges, to serve

Instructions

  1. Heat half the oil in a large non-stick frying pan over medium heat. Cook tomatoes, corn, capsicum, shallots and chilli, stirring, for 5 minutes or until tomatoes start to soften. Transfer to a bowl. Cool for 5 minutes. Add avocado and coriander. Season with salt and pepper and toss to combine.
  2. Meanwhile, heat remaining oil in cleaned pan over medium-high heat. Sprinkle fish with seasoning. Cook for 2–3 minutes each side or until just cooked through.
  3. Serve fish and salad with lime wedges.

Notes

SERVING SUGGESTION: Baby spinach leaves.TIP: You can use any firm white fish fillets for this recipe, such as ling, blue-eye trevalla, snapper or flathead. In Winter: Swap fresh corn for 1 cup (200g) drained canned corn kernels, and tomatoes for 400g can cherry tomatoes (added after cooking shallots and chilli for 1 minute). Omit avocado and serve sauce hot.

You might like

You might like