Paprika Fish with Corn Salad
Time
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Paprika Lemon & Lime
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INGREDIENTS
2 corn cobs, husks and silk removed
1 tablespoon olive oil
2 teaspoons Dangold 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)
DIRECTIONS
- 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.
- Meanwhile, combine the flour and remaining Paprika Lemon & Lime 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, jalenpeno, lime juice and cilantro. Toss to combine. Transfer to a serving plate and top with fish to serve.
