Name: Grilled fish with corn salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 3 corn cobs, husks and silk removed; 1 1/2 tablespoon vegetable or olive oil; 1 avocado, coarsely chopped; 250 gram cherry tomatoes, halved; 2 tablespoon lemon juice; 4 150 g white fish fillets; 4 white corn tortillas; lemon wedges, to serve

Grilled fish with corn salad

Serves 4

Prep

20M

Cook

15M

Total

35M

Skip to Recipe

Ingredients

3 corn cobs, husks and silk removed

1 1/2 tablespoon vegetable or olive oil

1 avocado, coarsely chopped

250 gram cherry tomatoes, halved

2 tablespoon lemon juice

4 150 g white fish fillets

4 white corn tortillas

lemon wedges, to serve

Method

1.Heat a char-grill pan over moderately high heat. Rub corn with 2 teaspoons of the oil. Cook corn, turning, for 5 minutes or until outside is tender and charred.

2.Using a sharp knife, remove kernels from cobs. Place corn kernels, avocado, tomato juice and 2 teaspoons of the remaining oil in a bowl; toss to combine. Season.

3.Drizzle fish with remaining oil; season. Cook fish, then tortillas, in char-grill pan for 2 minutes each side or until cooked. Serve fish and tortillas with corn salad and lemon wedges.

Serve leftover salad in tortillas for lunch the next day. Replace fish with chicken or budget beef rump steak. Vegetarians may omit fish and serve with hard-boiled eggs instead.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%