Paprika Fish with Corn Salad

Paprika Fish with Corn Salad

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2 corn cobs, husks and silk removed
1 tablespoon olive oil
2 teaspoons "The Gourmet Collection" Paprika, Lemon & LIme
2 tablespoons plain flour
1 ripe avocado, coarsely chopped
1 pint cherry tomatoes, coarsely chopped
1 jalepeno, chopped
1 tablespoon lime juice
1 cup cilantro leaves
4 white fish fillets (such as bass or sole)


  1. Brush corn cobs with some oil and sprinkle with half the Paprika Lemon & Lime. Cook in a large frying pan over high heat, turning, for 8 mins or until tender. Transfer to a plate to cool slightly.
  2. Meanwhile, combine the flour and remaining Paprika Lemon & Lime on a large plate. Season with salt and pepper.
  3. Dip the fish fillets in the flour to lightly coat.
  4. Add the remaining oil to the frying pan. Cook the fish for 2 mins each side or until just cooked through.
  5. Use a small knife to cut down the length of each corn cob to remove the kernels. Place in a bowl with avocado, tomato, jalenpeno, lime juice and cilantro. Toss to combine. Transfer to a serving plate and top with fish to serve.

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