Mexican Fish with Corn Salsa

Serves:

Serves 4

Ingredients

Mexican Fish

• 4 x 150g firm fish fillets (see Notes below)
• cooking oil spray
• 1 x (30g) sachet taco seasoning mix
• 1 lemon
• 2 tsp (10ml) oil

Corn Salsa

• kernels from 2 corn cobs (200g)
• ½ green capsicum (50g), finely chopped
• 1 medium tomato (150g), finely chopped
• ½ small red onion (30g), finely chopped
• 1 tbsp (20ml) lime juice
• ¼ cup chopped coriander
• 1 small garlic clove, minced
• salt and pepper

Method

To make the Corn Salsa: Bring a saucepan of water to the boil and add corn kernels. Cook for 2-3 minutes before draining and refreshing kernels in cold water. Drain again. Add corn and the rest of the salsa ingredients in a bowl and mix together.

To make the Mexican Fish: Sprinkle taco seasoning over each fish fillet. Heat a large non-stick frying pan or barbecue grill on medium, add oil and place fish seasoning side down.

Cook for 2-3 minutes, spray top side of fish lightly with oil, turn and cook for a further 2-3 minutes or so. Cooking times will depend on what type of fish you are using.

Place fish on a board to rest for a couple of minutes. Serve fish with corn salsa and a lemon wedge on the side.

Find more fish recipes

• Beer batter fish
• Easy crumbed fish
• Exotic fish finger rolls
• Fish and chips
• Fish cakes
• Mexican fish with corn salsa
• Fish cakes with sweet chilli mayo
• Fish in foil
• Healthy fish and chips
• Healthy fish fingers
• Lemony fish bites
• Seafood risotto
• Thai fish cakes

Serving Suggestions

Note

• You can make this with any fish you like – white fish, pink fish (such as salmon or tuna) but just make sure it’s firm fish so it holds when you cook it.
• To remove kernels from corn cobs, take a sharp knive and cut lengthways down the cob.
• If you’re really pushed for time and don’t have any fresh corn, drain a can of corn kernels and mix with salsa ingredients.
• My kids love coriander when it’s cooked in something, but not if it’s fresh in a salad. If you’ve got the same problem, just leave it out.
• Recipe written by Jay Rogers for The Moodie Foodie. You can follow The Moodie Foodie on Facebook, Twitter or Pinterest.