10/26/2011

Grilled snapper with spicy sweetcorn salsa recipe


The Grilled Recipes kitchen invites you to try Grilled snapper with spicy sweetcorn salsa Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Grilled snapper with spicy sweetcorn salsa.

Corn — try the secret recipe from the kernal that everyone's talking about!

Ingredients (serves 4)

2 (500g) fresh corn cobs, trimmed
400g can chickpeas, drained, rinsed
1 large avocado, peeled, finely diced
1/2 small red onion, finely chopped
1 small red capsicum, diced
1 long green chilli, thinly sliced (see tip)
2 tablespoons finely chopped fresh coriander leaves
1/4 cup lime juice
1/4 cup olive oil
4 (150g each) snapper fish fillets, halved
Fresh coriander leaves, to serve



Method

Place corn on a microwave-safe plate. Cover with plastic wrap. Microwave on high (100%) for 5 minutes. Transfer to a large bowl of iced water.

Combine chickpeas, avocado, onion, capsicum, chilli and chopped coriander in a large bowl. Drain corn. Transfer to a chopping board. Using a small sharp knife, remove kernels. Add to chickpea mixture.

Place 2 tablespoons lime juice and 2 tablespoons olive oil in a bowl. Season with salt and pepper. Whisk to combine. Pour over chickpea mixture. Toss to combine.

Heat remaining oil in a large nonstick frying pan over medium-high heat. Season fish with salt and pepper. Cook, in batches, for 2 minutes each side or until cooked through. Transfer to a plate. Drizzle with remaining lime juice.

Arrange fish between plates. Top with salsa and coriander. Serve.

Notes

Super saver: Use 600g frozen whiting fillets instead of snapper and save around $9.85 in total.

Tip: For less heat, remove seeds from chilli.

Source
Super Food Ideas - November 2009, Page 11
Recipe by Katrina Woodman
   
More Grilled Recipes:  

Grilled fish with lime, fresh coconut & avocado relish
Pasta with chilli oil and grilled swordfish (gluten-free)
Grilled trout with almond butter
Grilled mackerel with harissa & coriander couscous
Chargrilled turkey with quinoa tabbouleh & tahini dressing
Grilled salmon with curly kale & a Noilly Prat sauce

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