Healthy living

Grilled fish with salsa

A simple, refreshing fish recipe with a zingy salsa and grilled corn.

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 4


  • 2 corn cobs, husk and silk removed, quartered
  • 2 medium tomatoes, diced
  • 1 Lebanese cucumber, diced
  • 1 avocado, seeded and diced
  • 1 red capsicum, seeded and diced
  • 1/2 small red onion, finely chopped
  • 1 long red chilli, seeded, finely chopped (optional)
  • 2 tablespoons freshly chopped coriander
  • 2 tablespoons lime juice, plus lime wedges to serve
  • olive or canola oil spray
  • 4 x 120 g firm white fish fillets


1. Place corn in a microwave-safe bowl with a tablespoon of water. Microwave, covered, on high (100%) for 4 minutes or until just tender. 

2. Meanwhile, in a medium bowl, add tomatoes, cucumber, avocado, capsicum, onion, chilli, coriander and lime juice. Mix gently to combine. 

3. Heat a griddle or large non-stick pan on medium-high heat. Lightly spray corn with oil then cook on pan, turning frequently, for 5 minutes or until lightly charred; set aside. 

4. Lightly spray fish with oil then cook on grill for 2–3 minutes each side or until brown and cooked through. 

5. Serve fish with corn, salad and lime wedges.


Salsa can be made in advance though avocado is best added just before serving.


  • Omit tomatoes, cucumber and coriander and replace with a bunch of sliced blanched asparagus and mint.

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