Grilled Fish with Salsa

Start Easter with this delicious fare; fresh and tasty with plenty of crunch!
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  • Serves 2
  • 9 Ingredients
  • 10 Minutes Prep
  • 20 Minutes Cook
  • Easy
Nutrition per serve
  • Energy 1893kJ
  • Protein 37.0g
  • Fat (total) 17.0g
  • - Saturated Fat 3.0g
  • Carbohydrate (total) 30.0g
  • - Sugars 14.0g
  • Fibre 15.0g
  • Sodium 140mg


2 corn cobs

1 tomato, chopped

1 lebanese cucumber, chopped

1/2 avocado, chopped

1/2 capsicum, chopped

1 red onion, finely chopped

1 lime

Spray olive or canola oil spray

240g firm white fish fillet


  1. Place corn (with green husk still on) in a microwave-safe bowl with a tablespoon of water.
  2. Microwave, covered, on HIGH (100%) for 4 minutes or until just tender.
  3. In a medium bowl, add tomato, cucumber, avocado, capsicum, onion, coriander, pepper and juice of ½ a lime. Mix gently to combine.
  4. Heat a griddle or large non-stick pan on medium-high heat.
  5. Lightly spray corn with oil then cook, turning frequently, for 5 minutes or until lightly charred; set aside.
  6. Lightly spray fish with oil then cook for 2-3 minutes each side or until browned and cooked through.
  7. Serve fish with corn, salsa and remaining lime.

Dietitian Notes / Recipe Tips

Chilli, lemon and herbs are great alternatives to butter and salt.

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Provider Acknowledgement

Recipe and image kindly provided by LiveLighter © State of Western Australia 2017. For more healthy recipes and tips visit

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