Paprika fish with corn avocado salsa

Paprika fish with corn avocado salsa

Ingredients (4 servings):

  • 2 corn cobs, husks and silk removed
  • 1 tablespoon olive oil
  • 2 teaspoons paprika
  • 2 tablespoons plain flour
  • 1 ripe avocado, stoned, peeled, coarsely chopped
  • 200g pkt cherry tomatoes, coarsely chopped
  • 1 red chilli, seeded, chopped
  • 1 tablespoon lime juice
  • 1 cup coriander leaves
  • 4 (about 600g) white fish fillets (such as Hake)

 

Method:

  1. Brush corn cobs with some oil and sprinkle with half the paprika.
  2. Cook in a large frying pan over high heat, turning, for 8 mins or until tender. Transfer to a plate to cool slightly.
  3. Meanwhile, combine the flour and remaining paprika on a large plate. Season with salt and pepper.
  4. Dip the fish fillets in the flour to lightly coat.
  5. Add the remaining oil to the frying pan. Cook the fish for 2 mins each side or until just cooked through.
  6. Use a small knife to cut down the length of each corn cob to remove the kernels.
  7. Place in a bowl with avocado, tomato, chilli, lime juice and coriander. Toss to combine.
  8. Transfer to a serving plate and top with fish to serve.
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