Mexican Fish with Corn Salsa
- 4 x 150g firm fish fillets (see Notes below)
- cooking oil spray
- 1 x (30g) sachet taco seasoning mix
- 1 lemon
- 2 tsp (10ml) oil
- kernels from 2 corn cobs (200g)
- ½ green capsicum (50g), finely chopped
- 1 medium tomato (150g), finely chopped
- ½ small red onion (30g), finely chopped
- 1 tbsp (20ml) lime juice
- ¼ cup chopped coriander
- 1 small garlic clove, minced
- salt and pepper
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 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. Cooking times will depend on what type of fish you are using.
Place fish on a board to rest for a couple of minutes. Serve fish with corn salsa and a lemon wedge on the side.
Find more fish recipes
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- Easy crumbed fish
- Exotic fish finger rolls
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- Mexican fish with corn salsa
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- Healthy fish and chips
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- Seafood risotto
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- 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.
- To remove kernels from corn cobs, take a sharp knive and cut lengthways down the cob.
- 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.
- My kids love coriander when it’s cooked in something, but not if it’s fresh in a salad. If you’ve got the same problem, just leave it out.
- Recipe written by Jay Rogers for The Moodie Foodie. You can follow The Moodie Foodie on Facebook, Twitter or Pinterest.