Piri piri fish with charred corn salad

Fish really is an international commodity. One can get fish almost everywhere in the world and its flesh is similar. What differs most is the way to preserve and cook it. Therefore we think is it good for us fish eaters to travel the world around on the internet to get more variety in our cooking. It can be tiresome to always use the same recipes or similar ones. So now we “went” all the way to Australia to get a good recipe and the good thing about it, is that one can use any fish desired for it. But as always we recommend the sustainable quality fish from Iceland, such as cod or haddock.


2 teaspoons finely grated lime rind

2 teaspoons smoked paprika

1/2-1 teaspoonsdried red chilli flakes, to taste

4 x 150g firm white fish fillets

3 sweet corn cobs, husk and silks removed

2 limes, halved

250g cherry tomatoes, halved

150g snow peas, sliced

1/2 avocado, chopped

2 cups picked watercress sprigs

1/2 cup fresh coriander leaves

2 teaspoons fresh lime juice


Combine the rind, paprika and chilli flakes in a small bowl. Sprinkle the spice mixture evenly over the fish fillets.

Preheat a barbecue grill and flat plate on medium-high. Spray the corn, limes and fish lightly with olive oil. Cook the corn on the grill, turning, for 8 minutes or until lightly charred and tender. Cool slightly. Cut kernels from cobs.

Combine the tomato, snow pea, avocado, watercress, coriander, corn kernels and lime juice in a large bowl.

Cook the fish on the flat plate, turning, for 2-3 minutes each side or until just cooked through. Transfer to a plate. Cook the lime halves on the grill, flesh side down, for 1 minute or until charred. Serve the fish with the corn salad and charred lime to squeeze over the fish.

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