Fish fillets with grilled corn salad
4x200g cod fillets
2 tbsp soy sauce
Grilled corn salad
2 corn cobs, silk and husks removed
250g cherry tomatoes, halved
1 small red onion, thinly sliced
1 fresh small red Thai chilli, finely chopped
2 medium avocados, coarsely chopped
4 tbsp chopped coriander
80ml lime juice
1 clove garlic, crushed
1 tbsp extra virgin olive oil
To make grilled corn salad, cook corn on a heated oiled grill plate or barbecue until browned and just tender; cool for 10 mins.
Using a sharp knife, remove kernels from cob; combine in a medium bowl with remaining ingredients.
Brush fish with sauce; cook on a heated lightly oiled grill plate or barbecue for 3 mins each side or until browned and cooked through.
Serve fish with salad.