Grilled Snapper with Spicy Sweetcorn Salsa

Food Picture: 

Ingredients (serves 4)

  • 2 (500g) fresh corn cobs, trimmed
  • 400g can chickpeas, drained, rinsed
  • 1 large avocado, peeled, finely diced
  • 1/2 small red onion, finely chopped
  • 1 small red capsicum, diced
  • 1 long green chilli, thinly sliced (see tip)
  • 2 tablespoons finely chopped fresh coriander leaves
  • 1/4 cup lime juice
  • 1/4 cup olive oil
  • 4 (150g each) snapper fish fillets, halved
  • Fresh coriander leaves, to serve


  1. Place corn on a microwave-safe plate. Cover with plastic wrap. Microwave on high (100%) for 5 minutes. Transfer to a large bowl of iced water.

  2. Combine chickpeas, avocado, onion, capsicum, chilli and chopped coriander in a large bowl. Drain corn. Transfer to a chopping board. Using a small sharp knife, remove kernels. Add to chickpea mixture.

  3. Place 2 tablespoons lime juice and 2 tablespoons olive oil in a bowl. Season with salt and pepper. Whisk to combine. Pour over chickpea mixture. Toss to combine.

  4. Heat remaining oil in a large nonstick frying pan over medium-high heat. Season fish with salt and pepper. Cook, in batches, for 2 minutes each side or until cooked through. Transfer to a plate. Drizzle with remaining lime juice.

  5. Arrange fish between plates. Top with salsa and coriander. Serve.


    Thanks to Super Food Ideas magazine, Issue November 2009, for this delicious recipe!