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Delicious & Healthy Recipes

Paprika fish with corn avocado salsa

Ingredients

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)

Instructions

Method:

Brush corn cobs with some oil and sprinkle with half the paprika.

Cook in a large frying pan over high heat, turning, for 8 mins or until tender. Transfer to a plate to cool slightly.

Meanwhile, combine the flour and remaining paprika on a large plate. Season with salt and pepper.

Dip the fish fillets in the flour to lightly coat.

Add the remaining oil to the frying pan. Cook the fish for 2 mins each side or until just cooked through.

Use a small knife to cut down the length of each corn cob to remove the kernels.

Place in a bowl with avocado, tomato, chilli, lime juice and coriander. Toss to combine.

Transfer to a serving plate and top with fish to serve.

December 14, 2021

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