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Fish steaks with Mexican corn salsa

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 5 minutes

Ingredients

4 fillets angel fish (about 180g each)
Sea salt and ground pepper
Olive oil

For the Mexican corn salsa

250 ml cut corn, blanched
1 small red pepper, seeded and chopped
1 firm medium red tomato, seeded and chopped
1 small red chilli, seeded and chopped
2 spring onions, chopped
45 ml chopped fresh coriander
15 ml red-wine vinegar
45 ml olive oil
Flaky salt and ground black pepper, to taste

Method

Oil and lightly season the fish, then pan grill it on both sides in a hot ribbed grill pan until just cooked and still moist.
Mix together all the salsa ingredients.
Spoon the salsa over the fish and serve with a bowl of crispy lettuce on the side.