Paprika fish with corn avocado salsa

Paprika fish with corn avocado salsa

Ingredients (4 servings)

  • 2 corn cobs, husks and silk removed
  • 1 tablespoon olive oil
  • 2 teaspoons paprika
  • 2 tablespoons plain flour
  • 1 ripe avocado, stoned, peeled, coarsely chopped
  • 200g pkt cherry tomatoes, coarsely chopped
  • 1 red chilli, seeded, chopped
  • 1 tablespoon lime juice
  • 1 cup coriander leaves
  • 4 (about 600g) white fish fillets (such as Hake)


Brush corn cobs with some oil and sprinkle with half the paprika. Cook in a large frying pan over high heat, turning, for 8 mins or until tender. Transfer to a plate to cool slightly.

Meanwhile, combine the flour and remaining paprika on a large plate. Season with salt and pepper. Dip the fish fillets in the flour to lightly coat.

Add the remaining oil to the frying pan. Cook the fish for 2 mins each side or until just cooked through.

Use a small knife to cut down the length of each corn cob to remove the kernels. Place in a bowl with avocado, tomato, chilli, lime juice and coriander. Toss to combine. Transfer to a serving plate and top with fish to serve.

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