Ingredients
4 150g fillets firm fish fillets
such as white fish, salmon, or tuna
cooking oil spray
1 30g sachet taco seasoning mix
1 lemon
for serving
2 tsp oil
for cooking
2 corn
kernels from (approx 200g)
0.5 green capsicum
finely chopped (approx 50g)
1 tomato
finely chopped (approx 150g)
0.5 small red onion
finely chopped (approx 30g)
1 tbsp lime juice
¼ cup coriander
chopped
1 small clove garlic
minced
salt and pepper
to taste
Equipment
- 1 saucepan
- 1 bowl
- 1 large non-stick frying pan or barbecue grill
- 1 board
- 1 sharp knife
Instructions
- To make the Corn Salsa: Bring a saucepan of water to the boil and add corn kernels. Cook for 2-3 minutes before draining and refreshing kernels in cold water. Drain again.
- Add corn and the rest of the salsa ingredients (green capsicum, tomato, red onion, lime juice, coriander, garlic, salt, and pepper) in a bowl and mix together.
- To make the Mexican Fish: Sprinkle taco seasoning over each fish fillet.
- Heat a large non-stick frying pan or barbecue grill on medium, add oil and place fish seasoning side down.
- Cook for 2-3 minutes, spray top side of fish lightly with oil, turn and cook for a further 2-3 minutes or so.
- Place fish on a board to rest for a couple of minutes.
- Serve fish with corn salsa and a lemon wedge on the side.
Notes
Tip
To remove kernels from corn cobs, take a sharp knife and cut lengthways down the cob.
Tip
If you have kids who dislike fresh coriander in salads, you can simply leave it out.
Variation
You can make this with any fish you like – white fish, pink fish (such as salmon or tuna) but just make sure it’s firm fish so it holds when you cook it.
Variation
If you’re really pushed for time and don’t have any fresh corn, drain a can of corn kernels and mix with salsa ingredients.
