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
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
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.