| | Shaken fish with tomato salsa & corn salad
Shaken fish with tomato salsa & corn salad
09 January 2020
Shaken fish with tomato salsa & corn salad 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. To make salsa and salad, preheat a barbecue over medium heat. Add corn cobs and cook, turning occasionally, for 15 minutes or until kernels are charred. At the same time, cook the onion for 5 minutes each side; tomatoes, turning, for 10 minutes; and garlic for 4 minutes each side or until everything is charred and tender. Cool. Keep barbecue on.
  2. To finish corn salad, holding cobs upright, cut kernels away from cobs and place in a bowl with avocados, jalapeno, coriander and one-third of the lime juice. Season with salt and toss gently to combine.
  3. To finish salsa, thinly slice onion and place in a bowl. Finely chop garlic, roughly chop tomatoes and add to bowl with remaining lime juice. Season with salt and toss gently to combine.
  4. Combine mayonnaise, garlic and chipotle chillies. Spread one-third of mayonnaise mixture over skin side of each fish. Turn over, then spread flesh side with remaining mixture. Oil a wire fish cage. Place 1 fish inside. Barbecue, skin-side down, for 4 minutes, then turn and cook for a further 4 minutes or until just cooked. Place fish, flesh-side up, on a large platter. Repeat with second fish.
  5. Spoon salsa over fish and serve immediately or at room temperature with corn salad and lime cheeks.
Time for preparing:
30 min.


  • 150g (1/1 2 cup) whole-egg mayonnaise
  • 2 cloves garlic, crushed
  • 2 tablespoons chipotle chillies in adobo, (see note) finely chopped
  • 2 x 600g whole snappers, cleaned, butterflied (see note)
  • Lime cheeks, to serve
  • Tomato salsa & corn salad
  • 2 cobs corn, husks removed
  • 1 onion, halved
  • 3 roma tomatoes
  • 6 cloves garlic, peeled
  • 2 avocados, cut into 1cm pieces
  • 1 jalapeno, (see note) seeded, finely chopped
  • 1/4 cup coriander leaves, chopped
  • 3 limes, juiced