Fish
Chilli and lime marinated fish fillets grilled and served on a share platter with flatbreads, yoghurt and summer vegetables.
No fish option - white fish fillets are replaced with chicken schnitzels.
No fish option - white fish fillets are replaced with chicken schnitzels.
1. Char the Corn cob
Remove husks & silks from corn cobs and rub with oil, salt and pepper. Heat a pan (alternatively cook on the barbecue) over high heat. Cook corn cobs for 8-10 minutes, turning occasionally until lightly charred. Remove and reserve pan for step 5.
2. Marinate the Fish
In the meantime, deseed and finely chop 1/2 chilli (see notes), grate lime zest. Combine in a shallow bowl with 1 tbsp oil and season with salt. Toss in fish fillets to coat.
3. Prepare fresh ingredients
Slice capsicum, chives, remaining chilli, cucumber and avocado. Keep separate.
4. Toss the Salsa together
Squeeze in juice from 1/2 lime into a bowl and mix with 1 tbsp vinegar, 1/2 tsp honey, salt and pepper. Cut corn kernels from cobs, toss in the bowl with capsicum and chives.
5. Cook the fish
Reheat pan from step 1 (see notes). Add fish fillets and cook for 3 minutes each side or until cooked through.
6. FINISH AND PLATE
Arrange remaining salad ingredients, corn salsa and grilled fish on a platter and serve with flat breads, dollops of yoghurt and remaining lime cut into wedges.
Use chilli to taste or leave out and serve on the side.
Line the grill pan with baking paper to prevent sticking.
Wrap flat breads in foil and heat in the oven if desired.
No fish option - white fish fillets are replaced with chicken schnitzels. Increase cooking time to 4-5 minutes on each side or until cooked through.
Remove husks & silks from corn cobs and rub with oil, salt and pepper. Heat a pan (alternatively cook on the barbecue) over high heat. Cook corn cobs for 8-10 minutes, turning occasionally until lightly charred. Remove and reserve pan for step 5.
2. Marinate the Fish
In the meantime, deseed and finely chop 1/2 chilli (see notes), grate lime zest. Combine in a shallow bowl with 1 tbsp oil and season with salt. Toss in fish fillets to coat.
3. Prepare fresh ingredients
Slice capsicum, chives, remaining chilli, cucumber and avocado. Keep separate.
4. Toss the Salsa together
Squeeze in juice from 1/2 lime into a bowl and mix with 1 tbsp vinegar, 1/2 tsp honey, salt and pepper. Cut corn kernels from cobs, toss in the bowl with capsicum and chives.
5. Cook the fish
Reheat pan from step 1 (see notes). Add fish fillets and cook for 3 minutes each side or until cooked through.
6. FINISH AND PLATE
Arrange remaining salad ingredients, corn salsa and grilled fish on a platter and serve with flat breads, dollops of yoghurt and remaining lime cut into wedges.
Use chilli to taste or leave out and serve on the side.
Line the grill pan with baking paper to prevent sticking.
Wrap flat breads in foil and heat in the oven if desired.
No fish option - white fish fillets are replaced with chicken schnitzels. Increase cooking time to 4-5 minutes on each side or until cooked through.
Corn cob 1
Red Chilli 1
lime 1
White fish fillets 1 packet
Red capsicum 1/2
Chives 1/3 bunch
Lebanese cucumber 1
avocado 1
Flat breads 1 packet
Natural Yoghurt 1/3 tub
Red Chilli 1
lime 1
White fish fillets 1 packet
Red capsicum 1/2
Chives 1/3 bunch
Lebanese cucumber 1
avocado 1
Flat breads 1 packet
Natural Yoghurt 1/3 tub
