Fish steaks with Mexican corn salsa

Fish steaks with Mexican corn salsa

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  • 4
  • Easy
  • Dairy free Fat conscious Health conscious Heart friendly Pescatarian
  • 20 minutes
  • 5 minutes


  • 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

Cooking Instructions

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.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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