RECIPE CARDS

Friday - - CONTENTS -

These treats are fresh from the sea and are as de­li­cious as they are diet-friendly.

Prep time 20 mins Cook­ing time 15 mins Serves 4

IN­GRE­DI­ENTS

4x200g Mur­ray cod fil­lets 2 tbsp soy sauce

GRILLED CORN SALAD

2 corn cobs (500g), silk and husks re­moved

250g cherry to­ma­toes, halved 100g red onion, thinly sliced 1 fresh small red thai chilli, thinly sliced

2 medium av­o­ca­dos (500g) coarsely chopped

4 tbsp finely chopped co­rian­der 80ml lime juice 1 clove gar­lic, crushed 1 tbsp ex­tra vir­gin olive oil

METHOD

To make grilled corn salad, cook corn on a heated oiled grill plate un­til browned and just ten­der; cool 10 mins. Us­ing a sharp knife, re­move ker­nels from cob; com­bine in a medium bowl with re­main­ing in­gre­di­ents.

Brush fish with sauce; cook on a heated lightly oiled grill plate (or grill or bbq) for 3 mins each side or un­til browned and cooked through.

Serve fish with salad.

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