While grilled fish is enjoyable on its own, giving it a good spicy cajun rub will be sure to trigger your appetite. With a side of roasted corn salsa, this dish will be all the nutrition and energy you can get in a meal, plus deliciousness.
- 1 clove garlic, crushed
- 1 tbsp butter, melted
- 2 tsps sweet paprika
- ½ teaspoon ground cumin
- 1 tsp ground white pepper
- ¼ tsp cayenne pepper
- 4 x 200 g firm white fish fillets
- 3 trimmed corn cobs (750 g)
- 1 small red onion (100 g), chopped coarsely
- 1 medium avocado (250 g), chopped coarsely
- 250 g cherry tomatoes, halved
- 2 tbsps lime juice
- ¼ cup coarsely chopped fresh coriander
Place fish on an oven tray; brush both sides with garlic mixture, sprinkle with combined spices. Roast, uncovered, for 15 mins, turning halfway through cooking time, or until browned both sides and cooked as desired.
Meanwhile, roast corn on a heated lightly oiled grill plate (or grill or barbecue) for 10 mins or until browned all over. When corn is just cool enough to handle, cut kernels from cobs with a small, sharp knife.
Combine corn in a medium bowl with remaining ingredients. Serve fish with salsa and accompany with warmed flour tortillas, if you like.
TIP We used blue-eye fillets for this recipe, but you can use whichever firm white fish fillet you prefer.