spiced snapper

Serves 4 2 corn cobs, husks and silk removed 2 tsp ground turmeric 1 tsp curry powder 1 tbsp canola oil 4 (150g each) snapper fillets (skin on) 1 lemon, quartered Steamed white long-grain rice, to serve Pineapple Salsa 400g fresh pineapple, peeled, finely diced 1 green onion, thinly sliced 1 yellow capsicum, finely diced 1 green chilli, seeded, finely chopped 2 tbsp lemon juice

Step 1 Place corn in a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Simmer for 5 minutes. Drain. Set aside for 5 minutes until cool enough to handle. Cut corn into 2.5cm-thick rounds.

Step 2 Meanwhile, make Pineapple Salsa: Place pineapple, onion, capsicum, chilli and lemon juice in a glass or ceramic bowl. Stir to combine. Cover. Set aside.

Step 3 Combine turmeric, curry powder and oil in a small bowl. Place fish on a large plate. Brush both sides of each fish fillet with turmeric mixture.

Step 4 Heat a barbecue hotplate or frying pan on medium-high heat. Cook fish, skin-side down, for 3 minutes. Turn. Cook for a further 3 minutes or until browned and just cooked through. Transfer to a plate. Cover loosely with foil to keep warm.

Step 5 Add corn and lemon quarters to barbecue hotplate. Cook, turning, for 3 minutes or until golden and just starting to char. Place fish on serving plates. Top with pineapple salsa. Serve with corn, charred lemons and steamed rice.