Give fish a Mexican makeover by spicing it up with paprika and serving with chunky corn avocado salsa.
Ingredients
- 2 corn cobs, husks and silk removed
- 1 tablespoon olive oil
- 2 teaspoons sweet paprika
- 2 tablespoons plain flour
- 1 ripe avocado, stoned, peeled, coarsely chopped
- 200g pkt cherry tomatoes, coarsely chopped
- 1 red birdseye chilli, seeded, chopped
- 1 tablespoon lime juice
- 1 cup coriander leaves
- 4 (about 600g) white fish fillets (such as basa or blue grenadier)
Method
- Step 1Brush corn cobs with some oil and sprinkle with half the paprika. Cook in a large frying pan over high heat, turning, for 8 mins or until tender. Transfer to a plate to cool slightly.
- Step 2Meanwhile, combine the flour and remaining paprika on a large plate. Season with salt and pepper. Dip the fish fillets in the flour to lightly coat.
- Step 3Add the remaining oil to the frying pan. Cook the fish for 2 mins each side or until just cooked through.
- Step 4Use a small knife to cut down the length of each corn cob to remove the kernels. Place in a bowl with avocado, tomato, chilli, lime juice and coriander. Toss to combine. Transfer to a serving plate and top with fish to serve.
- Low carb
- Lower gi
Nutrition
2510 kj
Energy
40g
Fat Total
9g
Saturated Fat
6g
Fibre
35g
Protein
23g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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