Bright and full of late summer flavours, this fish is perfect for weeknight meals.
Add some little chopped chilli if you feel like heat.
- 3 corn on the cob
- 1 red onion, finely chopped
- 2-3 tomatoes, diced
- 1/3 cup chopped coriander
- 2 limes
- 1 tablespoon extra virgin olive oil
- 4 white fish fillets
- 1/4 cup flour seasoned with sea salt
- 2 tablespoons olive oil
Heat a griddle or frying pan over a medium heat and when hot cook the corn,turning at times, until it starts to get a few brown flecks on the kernels.
Remove from the heat and set the cobs aside to cool.
Using a large sharp knife remove the kernels from the corn cobs and add to a bowl along with the red onion, tomatoes and coriander. Squeeze over the juice of 1 lime, drizzle with the extra virgin olive oil and season with salt and freshly ground black pepper.
Dust the fish with the seasoned flour and pan fry in a little oil over a moderate heat until golden and cooked through. Serve fish topped with salsa and a wedge of lime on the side.