Step 1Combine the pineapple, capsicum, tomatoes, chilli, coriander and lime juice in a medium bowl. Set aside.
Step 2Preheat a chargrill pan or a barbecue hotplate over medium-high heat. Dust fish fillets with turmeric. Spray fish and corn with olive oil. Grill corn, turning, for 8 minutes, or until tender. Cook fish for 2 minutes each side, or until cooked through. Gently warm the tortillas until lightly charred.
Step 3Carefully cut kernels from corn cob and add to pineapple salad. Season with cracked black pepper.
Step 4Break fish into chunks. Place 2 tortillas on each serving plate. Top with a little rocket, turmeric fish, roasted corn salad and a dollop of yoghurt. Garnish with extra coriander and serve with a wedge of lime on each plate.