Spice-rubbed fish with roasted corn and tomato salad
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Time to make:
25 mins, prep 15 mins, cook 10 mins
$6.27 per serve
(at time of publication)
Full ingredients list:
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon red chilli flakes
- 4 x 150g firm white fish fillets
- cooking oil spray
- 2 x 420g cans no-added-salt corn
- 250g cherry tomatoes, halved
- 2 x 400g can chickpeas, rinsed, drained
- 2 medium red capsicums, chopped
- 1/4 cup shredded coriander
- 2 tablespoons lime juice
- lime wedges, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat barbecue or chargrill pan to high and place a layer of foil over grill. Combine coriander, paprika and chilli flakes in a small bowl. Rub mixture over both sides of fish fillets. Place fish on foil and grill for 8 minutes, or until cooked through.
Step 2 Meanwhile, spray a large frying pan with oil and place over high heat. Add corn and stir occasionally for 3–4 minutes. Add cherry tomatoes, chickpeas and capsicum to pan and cook for a further 2–3 minutes, until tomatoes are slightly wilted. Stir through coriander and lime juice.
Step 3 To serve, divide corn salad between serving plates and top with fish. Serve with lime wedges.
About this recipe
First published: November 2010