Chilli lime snapper with corn salsa salad

Prep 0 h : 15 m
Cook 0 h : 20 m


  • 4 tbsp olive oil

    1 clove garlic, thinly sliced

    1 fresh long green chilli, seeded, finely chopped

    1 tsp finely grated lime rind

    4x180g boneless, skinless snapper fillets

    2 corns on the cob, husks removed

    6 red radishes, thinly sliced

    45g snowpea sprouts, trimmed

    1 green onion, thinly sliced

    4 tbsp fresh coriander leaves

    1 tbsp lime juice

    1 tbsp white balsamic vinegar

    1 tbsp olive oil, extra

    250g avocado, sliced

    Lime wedges, to serve


  • Combine 2 tbsp of the oil with garlic, chilli and rind in a small bowl; add snapper, turn to coat.

    Set aside.

    Brush corn with remaining oil; cook on a heated grill plate, turning every 2 mins, for 8 mins or until corn is cooked and lightly charred.


    Place radish, sprouts, green onion and coriander in a bowl of iced water to crisp.

    Remove kernels from cooled cobs; place in a large bowl with juice, vinegar and extra oil.

    Remove radish mixture from water with a slotted spoon; drain on paper towel.

    Add to corn mixture, season to taste; toss gently to combine.

    Line the grill plate with baking paper (ensure paper doesn’t extend over the edge); cook snapper on heated plate, for 2 mins each side or until just cooked through.

    Serve snapper with corn salad, avocado and lime.