Another recipe I was collecting in my cooking book, now on my Blog cooking book :)
Serves 4 - Prep 10 minutes - Cooking 20 minutes
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
200 g 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)
- Brush corn cobs with some oil and sprinkle with half the paprika. Cook in a large frying pan over high heat, turning, for 8 minutes or until tender. Transfer to a plate to cool slightly.
- 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.
- Add the remaining oil to the frying pan. Cook the fish for 2 minutes each side or until just cooked through.
- 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.