4 x 150 grams (5 oz) snapper fillets
1 teaspoon of tumeric
1/2 teaspoon of chili flakes (or to taste)
juice of 1 fresh lime
A spicy fish dish that is not only good for you but tastes amazing!
Corn & Coriander Salsa
3 fresh corn cobs
1/2 small bunch of coriander, chopped
juice of half a lime
1 tablespoon of olive oil
salt & pepper to taste
Hints and Tips
If you can’t find snapper use any white fish available or even salmon. For a quick short cut, replace the corn cobs with a 440 gram (15 oz) tin of corn.
Peel the corn cobs and place in a pot with water and bring to the boil and cook for 10 minutes.
Drain and set aside the corn cobs to cool. Once cool enough to handle, cut the corn from the cobs and place in the refrigerator to cool whilst you prepare the fish.
In a small bowl, mix together the tumeric, chili and lime juice.
Place the fish on a flat dish and rub the spicy mix all over the fish. Allow to rest for a few minutes.
Heat one tablespoon of olive oil in a pan and cook the fish for 3-4 minutes each side. The fish is ready when it flakes easily.
Whilst the fish is cooking take the corn from the refrigerator and add the chopped coriander, lime juice, olive oil, salt & pepper.
Place one piece of fish on a plate & top with the corn & coriander salsa.