Mexican-style fish

with corn salad

A variation on a fish taco recipe, this dish is a colourful taste sensation and a favourite for casual dinner with friends.

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Inroduction

About this Recipe

By: Amanda

A variation on a fish taco recipe, this dish is a colourful taste sensation and a favourite for a casual dinner with friends.

Servings

4

Ingredients

Step by Step Instructions

  • 25 grams fresh coriander, leaves & stems, chopped
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1 small red chilli, deseeded & chopped
  • 1 lime zest
  • 6 tablespoons olive oil
  • 740 grams skinless cod or other firm white fish fillets, cut into large chunks
  • 4 sweetcorn cobs (or use 300g frozen sweetcorn)
  • 1 tablespoon lime juice
  • 1/2 red onion, peeled & finely diced
  • 1/2 red pepper, deseeded and finely diced
  • 15 grams fresh coriander, leaves only
Step 1

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.

Step 2

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.

Step 3

Heat a frying pan, add the fish and cook for 3-4 minutes. Serve with brown rice, broccoli and the corn salad.

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