| | Piri piri fish with charred corn salad
Piri piri fish with charred corn salad
Piri piri fish with charred corn salad 4.3-5 9
  • Calories: 1252 kj
  • Fat: 9g
  • Carbohydrates: 10g

How to Make:

  1. Combine the rind, paprika and chilli flakes in a small bowl. Sprinkle the spice mixture evenly over the fish fillets.
  2. 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.
  3. Combine the tomato, snow pea, avocado, watercress, coriander, corn kernels and lime juice in a large bowl.
  4. 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.
Time for preparing:
15 min.


  • 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