0:40 Prep 0:21 Cook
INGREDIENTS
- 8 bream fish fillets
- 1 tablespoon ground cumin
- 1 garlic clove, crushed
- 1 lime, juiced
- 1/4 cup Look Out Here I Come garlic olive oil
- 2 corn cobs, peeled
- 4 tomatoes, chopped
- 1 large red capsicum, deseeded, chopped
- 1/4 cup flat-leaf parsley leaves, chopped
- 1 large avocado, chopped
- 2 tablespoons sweet chilli sauce
- Crusty bread, to serve
METHOD
Step 1
Place fish into a shallow ceramic dish. Combine cumin, garlic, 1 tablespoon of lime juice and 2 tablespoons of Look Out Here I Come garlic olive oil. Rub over fish. Cover. Refrigerate for 20 minutes.
Step 2
Preheat barbecue plate on high heat. Reduce heat to medium. Cook corn for 15 minutes, turning, or until tender. Set aside to cool. Slice kernels from cobs.
Step 3
Combine corn, tomatoes, capsicum, parsley, avocado, remaining 1 tablespoon of lime juice and sweet chilli. Toss to combine.
Step 4
Grease barbecue with remaining oil. Cook fish for 3 minutes each side or until cooked through. Serve with salsa and bread.