Chilli lime snapper with corn salsa salad

This chilli lime snapper dish is fresh, healthy and incredibly flavoursome. Serve with our zingy corn salsa salad for a light summer dinner that is sure to impress!
Chilli lime snapper with corn salsa salad



1.Combine 2 tablespoons of the oil with garlic, chilli and zest in a large bowl. Add snapper and turn to coat, then set aside.
2.Brush corn with remaining oil. Cook on a heated grill plate for 8 minutes, turning every 2 minutes, until corn is lightly charred. Cool.
3.Place radish, sprouts, onion and coriander in a bowl of iced water to crisp.
4.Cut kernels from cooled cobs. Place in a large bowl with juice, vinegar and extra oil. Remove radish mixture from water with a slotted spoon and drain. Add to corn mixture. Season to taste, then toss gently to combine.
5.Line the grill plate with baking paper (ensure paper doesn’t extend over the edge). Cook snapper on the heated plate for 2 minutes each side or until just cooked.
6.Serve snapper with corn salsa salad, avocado and lime cheeks.

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