CHARGRILLED FISH WITH CRISPY TORTILLA SALAD

SERVES 4 PREP + COOK 50 MINS

✦ 2 tbsp 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 tbsp lime juice

✦ ½ tsp ground cumin

✦ 1 tsp caster sugar

✦ 1 tbsp olive oil, extra

✦ ½ medium iceberg lettuce,

cut into wedges

✦ 6 small radishes, trimmed,

sliced very thinly

✦ 1 avocado, sliced thinly

✦ 1 cup coriander leaves

✦ 1 lime, halved

LIME DRESSING

✦ 2 tbsp lime juice

✦ ¼ cup olive oil

✦ 1 garlic clove, crushed

✦ 1 tsp caster sugar

1 LIME DRESSING Place ingredients in a screw-top jar, season, shake well. 2 Heat oil in a medium frying pan over medium heat. Fry tortilla strips, in 2 batches, stirring, 2 mins or until golden. Remove with a slotted spoon, drain on 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, 10 mins or until browned lightly and just tender. Using a sharp knife, cut kernels from cobs. Place in a small 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 skewers on heated grill plate 3 mins, turning halfway, or until just cooked through.

5 Place lettuce, radish, avocado and three-quarters of the coriander in a large bowl, toss gently to combine. Arrange lettuce mixture on a platter, layer with corn, drizzle with dressing.

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