Chilli lime snapper with corn salsa salad
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.
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.