Fish fillets with grilled corn salad

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


  • 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.