A variation on a fish taco recipe, this dish is a colourful taste sensation and a favourite for a casual dinner with friends.
In a blender, combine the coriander, paprika, cumin, chilli, lime zest and 4 tablespoons of the olive oil. Pulse until they form a paste. Place the fish in a bowl, coat with the marinade and leave for at least 15 minutes.
Steam the sweetcorn cobs for 10 minutes, or until tender. Rinse under cold water, then hold upright and carefully slice off kernels with a sharp knife. Combine all corn salad ingredients in a bowl and mix well.
Heat a frying pan, add the fish and cook for 3-4 minutes. Serve with brown rice, broccoli and the corn salad.