Grilled snapper with spicy sweetcorn salsa
2 (500g) fresh corn cobs, trimmed
400g can chickpeas, drained, rinsed
1 large avocado, peeled, finely diced
1/2 small red onion, finely chopped
1 small red capsicum, diced
1 long green chilli, thinly sliced (see tip)
2 tablespoons finely chopped fresh coriander leaves
1/4 cup lime juice
1/4 cup olive oil
4 (150g each) snapper fish fillets, halved
Fresh coriander leaves, to serve
Place corn on a microwave-safe plate. Cover with plastic wrap. Microwave on high (100%) for 5 minutes. Transfer to a large bowl of iced water.
Combine chickpeas, avocado, onion, capsicum, chilli and chopped coriander in a large bowl. Drain corn. Transfer to a chopping board. Using a small sharp knife, remove kernels. Add to chickpea mixture.
Place 2 tablespoons lime juice and 2 tablespoons olive oil in a bowl. Season with salt and pepper. Whisk to combine. Pour over chickpea mixture. Toss to combine.
Heat remaining oil in a large nonstick frying pan over medium-high heat. Season fish with salt and pepper. Cook, in batches, for 2 minutes each side or until cooked through. Transfer to a plate. Drizzle with remaining lime juice.
Arrange fish between plates. Top with salsa and coriander. Serve.
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