Fish steaks with Mexican corn salsa
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- Phillippa Cheifitz
- 4
- Easy
- Dairy free Fat conscious Health conscious Heart friendly Pescatarian
- 20 minutes
- 5 minutes
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
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
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.
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