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Mexican-style fish with corn salad

This dish is a colourful taste sensation and a favourite for casual dinners with friends.

Servings

4

About this recipe

A variation on a fish taco recipe, you could serve this in wraps with sour cream, but for a dairy-free, gluten-free option it is great served with rice, or a variety of salads.

Mexican-style fish with corn salad

Ingredients

  • 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

Instructions

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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