Fish with Grilled Corn Salad
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Print this Recipe |
Serves: 4 |
Ingredients: |
4 x 200g firm white fish fillets
1 tablespoon soy sauce
2 corn cobs, silk and husks removed
250g cherry tomatoes, halved
1 small red onion, sliced thinly
1 small red thai chilli, deseeded, sliced thinly
2 medium avocados, chopped coarsely
1/4 cup coarsely chopped fresh coriander
1/3 cup lime juice
1 clove garlic, crushed
1 tablespoon olive oil |
Method: |
Make grilled corn salad - (Cook corn on heated oiled grill plate (or grill or barbecue) until
browned and just tender; cool 10 minutes. Using sharp knife, remove kernels from cob; combine in
medium bowl with remaining ingredients.)
Brush fish with sauce; cook on heated lightly oiled grill plate (or grill or barbecue) until
cooked as desired. Serve fish with salad.
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