Paprika Fish with Corn & Avocado Salsa
12 min·Australian
Paprika Fish with Corn & Avocado Salsa
Ingredients
- 2 corn cobs, husks and silk removed
- 1 tbsp olive oil
- 2 tsp sweet paprika
- 2 tbsp plain flour
- 1 ripe avocado, stoned, peeled, coarsely chopped
- 200g pkt cherry tomatoes, coarsely chopped
- 1 red birdseye chilli, seeded, chopped
- 1 tbsp lime juice
- 1 cup coriander leaves
- 4 (about 600g) white fish fillets (such as basa or blue grenadier)
Instructions
4 steps
- 1
Brush 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.
8 min - 2
Meanwhile, 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.
- 3
Add the remaining oil to the frying pan. Cook the fish for 2 mins each side or until just cooked through.
4 min - 4
Use 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.
Progress
0 / 4 steps