Recipe: Shaken fish with tomato salsa & corn salad

4.3-5 9

How to Make:

To make salsa and salad, preheat a barbecue over medium heat. Add corn cobs and cook, turning occasionally, for 15 minutes or until kernels are charred. At the same time, cook the onion for 5 minutes each side; tomatoes, turning, for 10 minutes; and garlic for 4 minutes each side or until everything is charred and tender. Cool. Keep barbecue on.
To finish corn salad, holding cobs upright, cut kernels away from cobs and place in a bowl with avocados, jalapeno, coriander and one-third of the lime juice. Season with salt and toss gently to combine.
To finish salsa, thinly slice onion and place in a bowl. Finely chop garlic, roughly chop tomatoes and add to bowl with remaining lime juice. Season with salt and toss gently to combine.
Combine mayonnaise, garlic and chipotle chillies. Spread one-third of mayonnaise mixture over skin side of each fish. Turn over, then spread flesh side with remaining mixture. Oil a wire fish cage. Place 1 fish inside. Barbecue, skin-side down, for 4 minutes, then turn and cook for a further 4 minutes or until just cooked. Place fish, flesh-side up, on a large platter. Repeat with second fish.
Spoon salsa over fish and serve immediately or at room temperature with corn salad and lime cheeks.

Time for preparing:

30 min.

Servings: