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Fish with Grilled Corn Salad

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Serves: 4
Ingredients:
4 x 200g firm white fish fillets
1 tablespoon soy sauce
2 corn cobs, silk and husks removed
250g cherry tomatoes, halved
1 small red onion, sliced thinly
1 small red thai chilli, deseeded, sliced thinly
2 medium avocados, chopped coarsely
1/4 cup coarsely chopped fresh coriander
1/3 cup lime juice
1 clove garlic, crushed
1 tablespoon olive oil
Method:

Make grilled corn salad - (Cook corn on heated oiled grill plate (or grill or barbecue) until browned and just tender; cool 10 minutes. Using sharp knife, remove kernels from cob; combine in medium bowl with remaining ingredients.)

Brush fish with sauce; cook on heated lightly oiled grill plate (or grill or barbecue) until cooked as desired. Serve fish with salad.


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