Chargrilled Fish with Crispy Tortilla Salad F

SERVES 4 PREPARATION & COOKING 50 MINUTES

2 tablespoons olive oil

3 x 15cm corn tortillas, cut into thin strips (see tip)

2 trimmed corn cobs

20g butter, softened 800g skinless firm white fish fillets, cut into 3cm pieces

2 garlic cloves, crushed

2 tablespoons lime juice

½ teaspoon ground cumin

1 teaspoon caster sugar

1 tablespoon olive oil, extra

½ medium iceberg lettuce, cut into wedges

6 small radishes, trimmed, very thinly sliced

1 avocado, thinly sliced

1 cup coriander leaves

1 lime, halved

LIME DRESSING

2 tablespoons lime juice

¼ cup olive oil

1 garlic clove, crushed

1 teaspoon caster sugar

1. LIME DRESSING. Place ingredients in a screw-top jar. Season and shake well.

2. Heat oil in a medium frypan over medium heat. Fry tortilla strips,

in 2 batches, stirring, for 2 minutes or until golden. Remove with a slotted spoon; drain on a paper towel. Season with salt to taste.

3. Brush corn with butter. Season. Cook corn on a heated oiled chargrill plate (or grill or barbecue), turning, for 10 minutes or until browned lightly and just tender. Cut kernels from cobs. Place in a bowl; cover to keep warm.

4. Combine fish, garlic, juice, cumin, sugar and oil in a large bowl. Season. Thread fish onto 12 metal skewers. Cook on a heated grill plate for 3 minutes, turning halfway, or until just cooked through.

5. Place lettuce, radish, avocado and threequarters of the coriander in a large bowl, tossing gently. Arrange on a platter and layer with corn, then drizzle with dressing.

6. Top salad with tortilla strips and remaining coriander. Serve with skewers and lime halves.