Grilled Fish with Salsa

Start Easter with this delicious fare; fresh and tasty with plenty of crunch!

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

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

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

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

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