PIRI PIRI FISH WITH CHARRED CORN SALAD

SERVES: 4

2 tsp finely grated lime rind 2 tsp smoked paprika 1/2-1 tsp dried red chilli flakes, to taste 4 x 150g firm white fish fillets 3 sweet corn cobs, husk and silks removed 2 limes, halved 250g cherry tomatoes, halved 150g snow peas, sliced 1/2 avocado, chopped 2 cups picked watercress sprigs 1/2 cup fresh coriander leaves 2 tsp fresh lime juice

METHOD

1. Combine the rind, paprika and chilli flakes in a small bowl. Sprinkle the spice mixture evenly over the fish fillets.

2. Preheat a barbecue grill and flat plate on medium-high. Spray the corn, limes and fish lightly with olive oil. Cook the corn on the grill, turning, for 8 minutes or until lightly charred and tender. Cool slightly. Cut kernels from cobs.

3. Combine the tomato, snow pea, avocado, watercress, coriander, corn kernels and lime juice in a large bowl.

4. Cook the fish on the flat plate, turning, for 2-3 minutes each side or until just cooked through. Transfer to a plate. Cook the lime halves on the grill, flesh side down, for 1 minute or until charred. Serve the fish with the corn salad and charred lime to squeeze over the fish.